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