From cshenton@wasabi.nsi.nasa.gov Wed Jul 27 09:58:25 1994 Received: from wasabi.nsi.nasa.gov by absinthe (4.1/1.35) id AA04468; Wed, 27 Jul 94 09:58:20 EDT Received: (from cshenton@localhost) by wasabi.nsi.nasa.gov (8.6.9/8.6.9) id KAA06710; Wed, 27 Jul 1994 10:07:10 -0400 Message-Id: <199407271407.KAA06710@wasabi.nsi.nasa.gov> From: Chris Shenton To: css@absinthe.nsi.nasa.gov Subject: Chipotle/Hab sauce Date: Wed, 27 Jul 1994 10:07:10 -0400 > ----------------------- > Habanero-Chipotle Sauce > ----------------------- > > I don't know how traditional this is since I haven't previously paid > particular attention to sauces involving chipotles. > > 4 habaneros (insides removed) > 2 chipotles (soaked in just-boiling water for about 15 minutes) > 3 cloves garlic > 1 small apricot > some of the water from the chipotles > some apple cider vinegar > 1/8 tsp salt or less > > I added enough liquid (vinegar+chipotle water) to make about 3 oz of sauce. > It didn't come out very spicy and the chipotle and apricot flavors really > overwhelmed the habaneros. The next time I'd probably leave in the insides > of the habaneros or add more of them, or both. > > As an added bonus: mix this sauce with tapenade & spread on toast. (That's > what I had for lunch today. It was very tasty.) > > As an extra-special added bonus: mix the sauce with tapenade and puree'd > peanuts (aka peanut butter), and spread on toast. (Use approximately equal > amounts by volume.) Also surprisingly tasty. I would have expected that > the olives and peanut butter wouldn't go so well together, but everything > blended rather nicely. Be warned that I may have weirder taste than you > do. I do not recommend adding jelly to the mix.