Timothy
Head Chef
Ingredients
8 dried cascabel or ancho peppers
32 Green serrano chiles, roasted, skinned and stemmed
8 yellow banana peppers, roasted, skinned and stemmed
8 fresh Habanero peppers
1 cup of diced carrots
1 cup of diced scallions, including the green parts
4 teaspoons of prepared dijon mustard
4 teaspoons of prepared coarse horseradish
1 cup of cider vinegar
2 teaspoons of dark rum
2 teaspoons of honey
Method
Soak the cascabel peppers for 20 minutes in hot water.
Remove the stems, slice in half, remove and discard the seeds and with a spoon, scrape the flesh away from the skins.
Add this pulp to a food processor with the remainder of the ingredients and puree until it's very smooth.
Add a little of the pepper soaking water if needed to thin the sauce.
Makes about 2 cups. Keep refrigerated.
8 dried cascabel or ancho peppers
32 Green serrano chiles, roasted, skinned and stemmed
8 yellow banana peppers, roasted, skinned and stemmed
8 fresh Habanero peppers
1 cup of diced carrots
1 cup of diced scallions, including the green parts
4 teaspoons of prepared dijon mustard
4 teaspoons of prepared coarse horseradish
1 cup of cider vinegar
2 teaspoons of dark rum
2 teaspoons of honey
Method
Soak the cascabel peppers for 20 minutes in hot water.
Remove the stems, slice in half, remove and discard the seeds and with a spoon, scrape the flesh away from the skins.
Add this pulp to a food processor with the remainder of the ingredients and puree until it's very smooth.
Add a little of the pepper soaking water if needed to thin the sauce.
Makes about 2 cups. Keep refrigerated.
