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.