Timothy
Head Chef
This sauce is great when used as a baste over almost finished meats on the BBQ. It's also very good as an addition at the table.
Ingredients
5 Dried New Mexico red chiles
2 Fresh Green Serrano chiles (or any green chili you prefer)
2 Garlic Cloves
1/2 of a Medium White Onion
1/4 teaspoon of ground cayenne
1 ripe papaya (canned will work)
Juice from one lime
4 Tablespoons of Dark Rum
2 Tablespoons of raisins
1 ripe Mango or 1 Tablespoon of Mango Chutney
1/4 cup of Cilantro
Method
Preheat the oven to 250F degrees.
Roast the dried chiles in the oven until you smell a strong fragrance. Usually about 3 minutes or so.
Then put the roasted chiles into some hot water to soak until soft, about 20 minutes. Retain the soaking water.
Roast the fresh serranos or other green peppers by holding them over a hot burner or flame, rotating them until they are blistered and blackened.
Then place the roasted green peppers into a paper bag to sweat and loosen the skins.
Peel away the outer skin and then stem and seed the peppers. If you want greater heat, leave the placenta and seeds in the sauce.
Combine all of the ingredients into a blender or food processor and process until it reaches a puree thickness. Use some of the soaking chile water of needed to thin it.
Store it in the refrigerator in a tightly capped jar. Don't use a metal cap unless it has a plastic barrier.
Makes about 3 cups.
Ingredients
5 Dried New Mexico red chiles
2 Fresh Green Serrano chiles (or any green chili you prefer)
2 Garlic Cloves
1/2 of a Medium White Onion
1/4 teaspoon of ground cayenne
1 ripe papaya (canned will work)
Juice from one lime
4 Tablespoons of Dark Rum
2 Tablespoons of raisins
1 ripe Mango or 1 Tablespoon of Mango Chutney
1/4 cup of Cilantro
Method
Preheat the oven to 250F degrees.
Roast the dried chiles in the oven until you smell a strong fragrance. Usually about 3 minutes or so.
Then put the roasted chiles into some hot water to soak until soft, about 20 minutes. Retain the soaking water.
Roast the fresh serranos or other green peppers by holding them over a hot burner or flame, rotating them until they are blistered and blackened.
Then place the roasted green peppers into a paper bag to sweat and loosen the skins.
Peel away the outer skin and then stem and seed the peppers. If you want greater heat, leave the placenta and seeds in the sauce.
Combine all of the ingredients into a blender or food processor and process until it reaches a puree thickness. Use some of the soaking chile water of needed to thin it.
Store it in the refrigerator in a tightly capped jar. Don't use a metal cap unless it has a plastic barrier.
Makes about 3 cups.
