Title: Cherry Cascabel Chile Sauce
Categories: Spice Condiment
Yield: 1 Servings

1	oz	Cascabel chile peppers,
		Stemmed, seeded, or use
		Mirasol or guajillo
6	oz	Dried cherries, stemmed,
		Seeded
1		Lemon, juiced
1		Orange, juiced
1	tb	Honey
1/2	c	Water

Put everything in a pan, bring to boil, reduce heat to a simmer. Cook for 10 min, or until reduced by 1/2. Remove from heat, let cool slightly, then puree in a blender or food processor. Strain thru sieve, reheat over low heat before serving. Makes about 1 cup.

I served this over poached salmon which turned out pretty well: I poached the salmon in water with one each lemon, lime and orange halved and added when boiling, then add the salmon and cook until just done.

Mike mkbowers@ucdavis.edu From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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