|Cherry Cascabel Chile Sauce|
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
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
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