Slow burn savina sauce

Yield: 2 Pints

Measure Ingredient
8 \N Red savinas; seeds and all
3 \N Red cherry peppers; seeded
½ cup Carrot; grated
½ cup Onion; grated
8 \N Garlic; pressed
¼ cup Cider vinegar
\N \N 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

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

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