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Cherry Cascabel Chile Sauce
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    Cherry Cascabel Chile Sauce

  • 1 oz cascabel chile peppers, stemmed, seeded,
  • or use mirasol or guajillo
  • 6 oz dried cherries, stemmed, seeded
  • 1 lemon, juiced
  • 1 orange, juiced
  • 1 Tb honey
  • 1/2 C water
  • Put everything in a pan, bring to boil, reduce heat to a simmer. Cook for 10 min, or until reduced by 1/2. Remove from heat, let cool slightly, then puree in a blender or food processor. Strain thru sieve, reheat over low heat before serving.
    Makes about 1 cup.

    I served this over poached salmon which turned out pretty well: I poached the salmon in water with one each lemon, lime and orange halved and added when boiling, then add the salmon and cook until just done.

    From:   Chef Bill Gragg of the Assets Bar and Grill in Albuquerque
    Posted By:   Michael Bowers., bowers@elsie.ucdavis.edu : Chile Head Mailing List
    Post Date:   Fri, 12 Mar 1999

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