Title: F-16 Afterburner
Categories: Sauce Peppers
Yield: 4 Cups

1/2		Dried ancho chile
2		Fresh red Dutch Thai or
		Jalapeno chilies
16		Fresh Scotch bonnet or
		Habanero chilies, preferably
		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 chop finely.

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, August 10, 1994 in the Fort Worth Star Telegram

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