[CH] Sauce Recipe
Deb deForest (deforest@selec.net)
Mon, 26 Jul 1999 11:15:08 +0000
Hi y'all. Dan made a really good sauce this weekend mostly
from stuff from the garden. He always comes up with good
sauces but I esp. liked this one. Its not too hot, you can
adjust the habs up or down to your preference but this had a
wonderful balance of chile flavors and was just right for me
to eat out of a bowl by the spoonsful :-). It was good warm
when just made and also cold the next day.
Deb in Houston
--
Dan's Summer Sauce
Makes approx 1 1/2 cups. Keep leftovers refrigerated and
tightly covered. He removed most all of the seeds but left
some of the membranes.
1/2 medium-sized banana, sliced
1 1/2 large carrots, diced small
1 medium TX 1015 onion*, diced small
5 fresh picked orange habaneros, diced
10 fresh picked piquins, diced
5 fresh picked (smallish) cayennes, diced
1/2 fresh picked small green bell pepper, diced small
1 fresh picked hot banana pepper, diced
2 scallions (greens & all), sliced
5 small cloves garlic, minced
1 tsp. (approx.) Kosher salt
Freshly ground black pepper (he used Tellicherry) to taste
1 Tbsp. Coleman's dry mustard
Water for blending only (not too much, approx. 1/2 cup)
1 Tbsp. (or less) Peanut oil
Saute onions and habs in small amount of peanut oil in
non-stick pan till softened and dark brown in spots (try not
to cough) and set aside.
Put all other ingredients (except salt, pepper and mustard)
in a blender and blend until it forms a slightly chunky
puree (you want to have small bits of identifiable color
left and some texture). Remove all except approx. 1/2 cup
of this chunky puree to a separate bowl and set aside.
Pour the sauted onions and habs in the blender with the 1/2
cup puree and blend until smooth.
Pour the reserved chunky puree into the same skillet used to
saute the onions and habs (the clean up crew will appreciate
this), add the smooth puree along with the salt, pepper, and
mustard and reduce over low heat, simmering for approx. 10
minutes until desired thickness (10 minutes = approx.
thickness of Inner Beauty Sauce).
Taste and re-season with salt and pepper as needed.
Get a big spoon and eat it straight from the skillet <vbg>.
Also very good with pork, turkey and on toasted bagels with
cream cheese. That's all we had enough to try it with
before we ran out. If you try other uses, let us know what
you found to be good; making more as soon as a couple more
habs ripen.
*Note: Texas 1015s are sweet yellow onions like Vidalias or
Walla Wallas, sub whatever sweet ones you have.