| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | olive oil |
| 1 gross | White onion, finely diced (any kind will do, I suspect) |
| 4 | Red serrano or cayenne chiles, chopped (not seeded-recipe says not to) |
| 2 | Canned chipotle chiles, along with any adobo sauce that clings |
| 1 | Plump garlic cloves, minced (up to 2) |
| 2 Esslöffel | 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.
|
|
Anmerkungen zum Rezept:
|
