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Wine Habanero Sauce


20 Habaneros
1 lg Chipotle in adobo sauce or 3 small ones
1 White onion, chopped
2 Garlic cloves, chopped
1 tsp Ground cumin
1 tablespoon Lemon juice
1/2 Apple, peeled
1 tsp Salt
1/4 cup Distilled white vinegar
1 tablespoon Lemon juice
3/4 cup White wine

Yield: 2 Cups

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.





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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.