> > Just got back from Mexico where I ran into a sauce that's served over >shrimp. Learned that it contained Cascabel chilies and cherries, dunno >what else. Wondering if anyone knows this sauce and or has a recipe. >Love the taste of the Cascabel. prbably similar to this one http://neptune.netimages.com/~chile/recipes.html http://neptune.netimages.com/~chile/recipe/cherry_cascabel_chile_sauce.rcp Cherry Cascabel Chile Sauce 1 oz cascabel chile peppers, stemmed, seeded, or use mirasol or guajillo 6 oz dried cherries, stemmed, seeded 1 lemon, juiced 1 orange, juiced 1 Tbs honey 1/2 C water Put everything in a pan, bring to boil, reduce heat to a simmer. Cook for 10 min, or until reduced by 1/2. Remove from heat, let cool slightly, then puree in a blender or food processor. Strain thru sieve, reheat over low heat before serving. Makes about 1 cup. I served this over poached salmon which turned out pretty well: I poached the salmon in water with one each lemon, lime and orange halved and added when boiling, then add the salmon and cook until just done. Mike -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Michael Bowers Internet: mkbowers@ucdavis.edu University of California, Davis Owner: Chile-Heads mailing list Chile Heads URL: http://neptune.netimages.com/~chile/