Yield: 1 Servings
|1 cup||Olive oil|
|1 large||White onion, finely diced (any kind will do, I suspect)|
|4 \N||Red serrano or cayenne chiles, chopped (not seeded-recipe says not to)|
|2 \N||Canned chipotle chiles, along with any adobo sauce that clings|
|1 \N||Plump garlic cloves, minced (up to 2)|
|2 tablespoons||Red wine vinegar|
this recipe comes from the book "Onions, Onions, Onions" by Linda and Fred Griffith. I haven't tried it, but they recommend it for chicken wings, or marinating shrimp for barbecuing, among othre things.
In med. non-aluminum saucepan, over high heat, combine oil, onion, fresh chiles, chipotles, and garlic. Bring mixture just to a boil; remove from heat and set aside to cool to room temp. Combine chile mixture and vinegar in the bowl of a food processor fitted with the metal blade. Puree until smooth. Pour sauce into a sterilized jar and cover tightly. Let flavors marry at room temp for several days before using. This sauce will keep, refrigerated, for several weeks.
Posted to CHILE-HEADS DIGEST V3 #255 by Shea Miller <MILLERS@...> on Mar 04, 1997.