home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The Melting Pot 2.0
/
The Melting Pot 2.0.iso
/
food
/
sauces
/
hot_sauc.e02
< prev
next >
Wrap
Text File
|
1995-09-27
|
3KB
|
75 lines
LISA'S FAVORITE JALAPENO SAUCE
ingredients: 13 green jalapeno chiles
6 dried figs, stems removed
the juice of 1/3 lime
6 good size cloves of garlic
2 1/2 Tbl chopped cilantro (packed, not loose)
2 1/2 tsp cumin
3 tsp full sharp Hungarian paprika (can subst half and
half sweet paprika and cayenne)
3 1/2 Tbl white vinegar
1 1/2 tsp salt
1 tsp turmeric
1 tsp soy sauce
1/4 C chopped red onion
1 1/4 C water
1 3/4 tsp arrowroot
Put the chiles, figs, garlic, lime juice, onion, and vinegar into a
food processor and run until the ingredients are finely chopped and blended.
Tranfer to a small sauce pan and add the remaining ingredients except for
the arrowroot and 1/4 C of the water. Simmer for 5 minutes. Mix the
arrowroot and reserved water until smooth, then add to the pan. Turn up
the heat while stirring to thicken the sauce (1 to 3 min). Put the sauce
into a jar to cool. Makes about 13 oz. of sauce.
HIGH VOLTAGE habanero pepper sauce
ingredients: 1 C finely chopped habaneros
1/2 C finely chopped carrots
3 1/2 Tbl finely chopped cilantro (packed, not loose)
1 1/2 tsp finely chopped fresh mint (packed, not loose)
1 1/2 tsp finely chopped red onion
1 Tbl honey
1/2 tsp cumin
1 3/4 tsp salt
3 Tbl white vinegar
1 1/4 C water
4 tsp arrowroot
Put all ingredients except the arrowroot and 1/4 C of the water into
a small sauce pan and simmer for 5 minutes. Mix the arrowroot with the
reserved water until smooth and add it to the pan. turn the heat up and
stir the sauce to thicken it (1 to 3 min). Put the sauce into a jar and
let cool. The recipe makes about 12 oz. of sauce.
STEEL DRUM habanero pepper sauce
ingredients: 20 habanero chiles roasted over a slow mesquite fire,
being careful not to burn them black.
2 good sized cloves of baked garlic
1 1/2 Tbl chopped baked yellow onion
1 tsp honey
1/4 tsp cumin
a goodly pinch of herbs du provence
15 Tbl water
7 1/2 Tbl white vinegar
2 1/2 tsp arrowroot
Put all the ingredients except the arrowroot and 2Tbl of the water
into a food processor and blend until very smooth. Transfer the
mixture to a small sauce pan over low heat and simmer for 5 minutes.
Combine the arrowroot with the reserved water, mixing until smooth,
then adding to the pan. Turn up the heat and stir to thicken the
sauce (1 to 3 min). Put the sauce into jars to cool. The recipe makes
about 12 oz. of sauce.