Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

20 Habaneros
1 lg Chipotle in adobo sauce
--or-
3 sm Ones
1 White onion; chopped
2 Cloves garlic; chopped
1 ts Ground cumin
1 tb Lemon juice
1/2 Apple; peeled
1 ts Salt
1/4 c Distilled white vinegar
1 tb Lemon juice
3/4 c White wine

Stem and seed the habaneros, leaving the inner membranes. Combine the
habaneros with all the other ingredients except the lemon juice and
wine in a blender and process to a fine puree. Transfer to a
nonreactive pan and cook over low-medium heat for ten minutes. Add
lemon juice and wine, mix well and transfer to sterilized sauce
bottles. Keep refrigerated, shake well before use.

I found that this sauce improves over time, apparently as the wine
turns into vinegar.

Adapted by Gabi Shahar from a recipe by Jeremy Nguyen, November 1994.

gabi#comm.mot.com (Gabi Shahar)

CHILE-HEADS ARCHIVES

From Glen Hosey's Recipe Collection Program, hosey#erols.com

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