Saturday, January 28, 2006

Habanero Sauce III


3 Plum tomatoes
1 fresh Habanero chilies -- (1 to 3)
2 Garlic cloves, unpeeled
1/4 c Water
Juice of one orange
Juice of one grapefruit
Salt and fresh ground pepper to taste

Heat cast iron skillet over medium low heat. Add tomatoes, chilies and
garlic. Pan roast until tender and brown on all sides, turning
frequently, about 20 minutes. Transfer tomatoes to blender. Remove
seeds and stems from chilies; add chilies to blender. Peel garlic and
add to blender. Add water, orange juice and grapefruit juice. Puree
until smooth. Transfer to medium bowl. Season to taste with salt and
pepper. Serve at room temperature.


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