Guest guest Posted November 17, 2006 Report Share Posted November 17, 2006 Afterburner Hot Sauce 1/2 dried chile ancho 1 fresh red Dutch, Thai, or jalapeno chile 16 fresh Scotch bonnet or habanero chiles preferably orange or golden yellow 1 cup coarsely chopped yellow onion 4 medium garlic cloves 1 tablespoon fresh lemon juice 1 tablespoon light or amber rum 1 cup distilled white vinegar 1/2 teaspoon dried oregano Submerge the ancho in a pot of 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 the chile. Stem and seed the scotch bonnets, leaving the inner membranes (and, if desired, a few seeds). Combine the scotch bonnets with onion and garlic in a food processor and process until very finely chopped. Combine lemon juice, rum, and vinegar in a nonreactive 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. (Overprocessing or adding too much ancho will result in a redder sauce, which is also quite beautiful.) Refrigerated, this sauce will keep 6 weeks. Sponsored Link $420,000 Mortgage for $1,399/month - Think You Pay Too Much For Your Mortgage? Find Out! Quote Link to comment Share on other sites More sharing options...
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