Title: Wine-Habanero Sauce
Categories: Sauce
Yield: 8 Servings

20		Habaneros
1	lg	Chipotle in adobo sauce -or-
3	sm	Ones
1		White onion; chopped
2		Cloves garlic; chopped
1	ts	Ground cumin
1	tb	Lemon juice
1/2		Apple; peeled
1	ts	Salt
1/4	c	Distilled white vinegar
1	tb	Lemon juice
3/4	c	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.

Adapted by Gabi Shahar from a recipe by Jeremy Nguyen, November 1994.

gabi@comm.mot.com (Gabi Shahar)

CHILE-HEADS ARCHIVES

From Glen Hosey's Recipe Collection Program, hosey@erols.com From: Walt Gray Date: Mon, 02 Sep 1996 12:02:26 -0400

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