Wine-habanero sauce
2 cups
Ingredients
Quantity | Ingredient | |
---|---|---|
20 | Habaneros | |
1 | large | Chipotle in adobo sauce or 3 small ones |
1 | White onion, chopped | |
2 | Garlic cloves, chopped | |
1 | teaspoon | Ground cumin |
1 | tablespoon | Lemon juice |
½ | Apple, peeled | |
1 | teaspoon | Salt |
¼ | cup | Distilled white vinegar |
1 | tablespoon | Lemon juice |
¾ | cup | White wine |
Directions
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.
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