F16 Afterburner Saucehabanero 1/2 dried ancho chile 2 fresh red dutch thai or 1 jalapeno chilies 16 fresh scotch bonnet or 1 habanero chilies, preferably 1 orange or golden yellow 2 cup coarsly chopped yellow onion 14 medium garlic cloves 2 teaspoon fresh lemon juice 11 teaspoon amber or light rum 2 cup distilled white vinegar 1/2 teaspoon dried oregano 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 finely chop. 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 |
