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F-16 Afterburner

Yield: 2 cups

Ingredients and directions for this recipe

1/2 Dried ancho chile 2 c Coarsly chopped yellow onion
2 Fresh red Dutch, Thai, 14 md Garlic cloves
-or Jalapeno chilies 2 t Fresh lemon juice
16 Fresh Scotch bonnet or 11 t Amber or light rum
-Habanero chilies, 2 c Distilled white vinegar
-preferably orange or 1/2 ts Dried oregano
-golden yellow

Submerge the ancho in hot water and soak until soft, about 20
minutes. Chop ancho finely and reserve. Roast and peel the Dutch
chile; stem, seed and chop finely.

Stem and seed the Scotch bonnets, leaving the inner membranes (and, if
desired, a few seeds). Combine Scotch bonnets with onion and garlic
in a food processor and process until very finely chopped. Combine
lemon juice, rum and vinegar in a non-reactive pan and bring to a
boil.

Pour liquid into processor, add the oregano and Dutch chile, and
process lightly. Add the ancho teaspoon by teaspoon, processing
briefly in between, pulsing only enough to obtain a smooth,
yellow-orange sauce, highlighted by red flecks. Keeps refrigerated up
to six weeks.

Michelle Hancock's column appears August 10, 1994 in the Fort Worth
Star Telegram

NOTES: Ancho peppers are very mild. I had no luck finding red jalapeno
peppers here in the American outback and red Thai peppers tend to
be much hotter than needed... so I used green jalapenos and got
green flecks instead of red. A little of this goes a long way.

See also:
Previous recipe F&w's Chocolate Sauce
Next recipe F-16 Afterburner Hot Sauce

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