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20 | Habaneros |
1 gross | Chipotle in adobo sauce or |
3 klein | Ones |
1 | white onion chopped |
2 | Cloves garlic chopped |
1 Teelöffel | ground cumin |
1 Esslöffel | lemon juice |
1/2 | apple peeled |
1 Teelöffel | salt |
1/4 Tasse | white vinegar distilled |
1 Esslöffel | lemon juice |
3/4 Tasse | 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.
gabi@comm. Mot. Com (Gabi Shahar)
From Glen Hosey's Recipe Collection Program, hosey@erols. Com
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