Slow burn savina sauce
2 Pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Red savinas; seeds and all | |
| 3 | Red cherry peppers; seeded | |
| ½ | cup | Carrot; grated |
| ½ | cup | Onion; grated |
| 8 | Garlic; pressed | |
| ¼ | cup | Cider vinegar |
| Juice of 3 limes | ||
| 1 | teaspoon | Cumin |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | Ground allspice |
| ½ | teaspoon | Ground ginger |
| ½ | cup | V-8; or tomato juice |
Directions
Grate the carrots and onion into a saucepan. Add the garlic and simmer slowly over low heat. Meanwhile, chop the peppers finely, seeds and all, and add them to the saucepot along with the vinegar, lime juice, and seasonings. Keep the heat on low, cover the pan, and continue to simmer for about 10 minutes or until the peppers are soft.
Pour the sauce into a blender and puree, drizzling in the V-8 juice until the sauce is smooth and thin enough to pour. Bottle off and enjoy.
Contributor: Dave Sacerdote
Posted to CHILE-HEADS DIGEST by Dave Sacerdote <davesas@...> on Sep 25, 1998