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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 x ca. 450 g | Whole dried Ancho chiles |
| 2 ca. 1 Liter | water warm |
| 1/2 x ca. 450 g | Roma tomatoes |
| 2 | Cloves garlic; roasted and peeled |
| 1 3/4 Tasse | Fresh pineapple; diced |
| 1/2 x ca. 450 g | Ripe bananas |
| 1 gross | Green apple; peeled, cored and chopped |
| 1 1/2 Teelöffel | cinnamon |
| 1 Esslöffel | cider vinegar |
| 1 Prise | cloves ground |
| 1/4 Teelöffel | allspice gound |
| 2 Teelöffel | salt |
| 1 Esslöffel | sugar |
| 3 Esslöffel | peanut oil |
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1. Dry roast the chiles. Remove stems and seeds.
2. Soak the chiles in the warm water for a few minutes. Drain chiles.
3. While chiles are soaking, put all other ingredients Except Oil in a food
processor or blender.
4. Add the drained chiles to the mixture and puree.
5. Strain into a bowl to remove remaining seeds.
6. Saute briefly in the peanut oil. On the show, they used this as a finishing sauce on grilled salmon. Other suggestions welcome. Tony. Lima@toadhall. Com (Tony Lima)
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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