F-16 Afterburner Hot Sauce
	
	Serving Size  : 32   Preparation Time :0:10
	
	   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.
	
	MAKES 2 CUPS

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