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Habanero-Chipotle Sauce
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    Habanero-Chipotle Sauce

  • 4 habaneros (insides removed)
  • 2 chipotles (soaked in just-boiling water for about 15 minutes)
  • 3 cloves garlic
  • 1 small apricotsome of the water from the chipotles
  • some apple cider vinegar
  • 1/8 tsp salt or less
  • I added enough liquid (vinegar+chipotle water) to make about 3 oz of sauce.It didn't come out very spicy and the chipotle and apricot flavors really overwhelmed the habaneros. The next time I'd probably leave in the insidesof the habaneros or add more of them, or both. As an added bonus: mix this sauce with tapenade & spread on toast. (That'swhat I had for lunch today. It was very tasty.) As an extra-special added bonus: mix the sauce with tapenade and puree'dpeanuts (aka peanut butter), and spread on toast. (Use approximately equalamounts by volume.) Also surprisingly tasty. I would have expected that the olives and peanut butter wouldn't go so well together, but everything blended rather nicely. Be warned that I may have weirder taste than youdo. I do not recommend adding jelly to the mix.

    From: jeremy j. b. nguyen
    Posted By:Chile-Heads Recipe Collection
    Post Date:

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