Text 8424, 91 rader
Skriven 2014-01-02 06:29:10 av Dave Drum (1:261/38)
Ärende: Chile 5017
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Uncle Shel's Badlands Bushwhacker Sauce
 Categories: Sauces, Condiments, Booze, Chilies
      Yield: 1 Quart

      1 tb Orange-habanero-chipotle
           - oil *
    1/2 c  Onion; chopped
    1/2 ts Garlic; fine chopped
     32 oz Tomato Sauce
      1 c  Lightly packed brown sugar
    1/4 c  Cider vinegar
           +=PLUS=+
      1 tb Cider vinegar
    1/4 c  Wright's Liquid smoke
      2 ts Honey
      3 tb Bourbon whiskey
      2 ts Juice of lemon or lime

MMMMM------------------------SPICE BLEND-----------------------------
      1 ts Whole white peppercorns
      1 ts Whole black pepper corns
      1 ts Whole corriander seeds
    1/2 ts Whole cumin seed
    1/8 ts Whole fennel seed
      4 sm Dried chipotles
      1    Ancho; stemmed w/seeds
     20    Chiltepin or wild piquin
           - chilies
      1 cl Garlic
    1/4 ts Dried habanero; ground
      2 ts Hot or sweet Hungarian
           - paprika
    1/2 ts Cayenne

  Saute the onion in the oil over medium- high heat until
  translucent, add the minced garlic, reduce heat to
  medium and continue cooking for another min. or two.

  Add the tomato sauce and stir well to mix. Add the
  remaining ingredients, one at a time, down to and
  including the honey, stir after each ingredients.

  Add the spice blend ingredients to a spice grinder
  down to and including the clove. Grind up all the
  ingredients until you get a medium fine, somewhat
  grainy result. Add the habanero and the paprika and
  blend together.

  Stir in the spice mixture to the sauce, 1 teaspoon at
  a time until you find the heat/flavor level you like
  (about 4-5 average). Add the cayenne (opptional) and
  stir. After a min or so add the burbon and the lemon
  juice and let the sauce heat for another five min.or
  so, stiring every now and again. Turn off heat let
  sauce steep for at least 1/2 hour or more to let
  flavors meld.

  Taste and adjust your spice mixture.

  Serve as a hot table sauce. This is not a marinade or
  a cooking sauce, although you might add a light
  brushing to your meat or chiocken about 15 min. before
  removing from grill.

  * Orange-Habanero-Chipotle oil 3-4 Chipotle dried
  peppers, 1 dried habanero, 2-3 tbls dried orange peel
  minced, 2 cups canola oil. In a spice mill combine the
  dry ingredients and grind fine. Combine the spice mix
  with the canola oil in a clean GLASS jar with a
  non-reactive top. let the mixture sit in a cool place
  away from sunlight, for 2-3 days, shaking the jar 2-3
  times per day. Filter the oil through a paper coffee
  filter into a clean glass jar.

  Can be stored in the fridge upto 6 months.

  Note: It may take some time for the oil to run through
  the filter completely.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Whenever I get married, I start buying Gourmet magazine. - Nora Ephron

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)