• National Sauce Month - 1

    From Dave Drum@1:3634/12 to All on Fri Mar 1 18:16:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cherry-Pepper Sauce
    Categories: Fruit, Chilies, Sauces, Condiments
    Yield: 2 1/2 cups

    3 Scotch Bonnets; seeded,
    - stemmed, chopped
    2 c White vinegar
    1 c Chopped onion
    16 oz Can cherries; NOT pie
    - filling
    1/2 c Golden raisins
    1/4 c Malt vinegar
    2 cl Garlic; minced
    2 tb Fresh lime juice
    1 tb Chopped fresh ginger
    2 tb Coriander
    1 ts Dijon-style mustard
    1 ts Dried oregano
    1/2 ts Ground tumeric

    In a saucepan, combine all the ingredients and bring to a
    boil. Reduce the heat and simmer for 10 minutes. Transfer
    to a blender or food processor and puree until smooth.

    Allow the sauce to sit for at least 2 hours to blend the
    flavours. The sauce will keep for months covered in the
    refrigerator.

    FROM: Helen Gillis; Chile-heads Mailing List

    Yield 2 1/2 cups.

    Meal Master Format by Dave Drum - 22 June 2008

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