Title: F16 Afterburner Sauce
Categories: Ethnic Hot Sauce
Yield: 2 Cups

1/2		Dried ancho chile
2		Fresh red dutch thai or
1		Jalapeno chilies
16		Fresh scotch bonnet or
1		Habanero chilies, preferably
1		Orange or golden yellow
2	c	Coarsly chopped yellow onion
14	md	Garlic cloves
2	ts	Fresh lemon juice
11	ts	Amber or light rum
2	c	Distilled white vinegar
1/2	ts	Dried oregano

Submerge the ancho in hot water and soak until soft, about 20 minutes. Chop ancho finely and reserve. Roast and peel the Dutch chile; stem, seed and finely chop. Stem and seed the Scotch bonnets, leaving the inner membranes (and, if desired, a few seeds). Combine Scotch bonnets with onion and garlic in a food processor and process until very finely chopped. Combine lemon juice, rum and vinegar in a non-reactive pan and bring to a boil. Pour liquid into processor, add the oregano and Dutch chile, and process lightly. Add the ancho teaspoon by teaspoon, processing briefly in between, pulsing only enough to obtain a smooth, yellow-orange sauce, highlighted by red flecks. Keeps refrigerated up to six weeks.

Michelle Hancock's column appears August 10, 1994 in the Fort Worth Star Telegram

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