MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: F-16 Afterburner Sauce
Categories: Chilies, Spices, Condiments, Sauces
     Yield: 34 Servings

   1/2    Dried Ancho Chile
     1    Fresh red Thai Chile
    16    Fresh Scotch Bonnet,
          - Habanero or Red Savina
          - Chilies; preferably
          - orange or golden yellow
          - unless using the Savinas
     1 c  Coarse chopped yellow onion
     4 lg Cloves garlic; crushed
     2 tb Fresh Lemon Juice
     2 ts Imitation Rum Extract *
     1 c  White vinegar
     1 ts Dried oregano

 Recipe By: Jennifer Trainer Thompson in "Hot Licks"

 * You may also use 2 TB dark rum if you have it on hand.

 Submerge the ancho in a pot of hot water and soak until
 soft, about 20 minutes. Chop ancho finely and reserve.
 Roast and peel the Thai chile.

 Stem, seed, and finely chop the chile. Stem and seed the
 Scotch bonnets, leaving the inner membranes (and, if
 desired, a few seeds). Combine the Scotch bonnets with
 onion and garlic in a food processor and process until
 very finely chopped. Combine lemon juice, rum extract,
 and vinegar in a non-reactive pan and bring to a boil.

 Pour liquid into processor, add the oregano and Thai
 chile, and process lightly. Add the ancho teaspoon by
 teaspoon, processing briefly in between, pulsing only
 enough to obtain a smooth, sauce, highlighted by red
 flecks. (Over processing or adding too much ancho will
 result in a redder sauce, which is also quite beautiful.)

 Refrigerated, this sauce will keep 6 weeks. 2 cups.

 Serving Ideas : Curtis sez: Try this on blackeye peas for
 a great snack!

 NOTES : This recipe has the basic ingredients of a
 Caribbean hot sauce, although the Scotch bonnet peppers
 appear in extremis for those who care about flavor but
 can't get enough heat. The recipe is not named after the
 Navy fighter plane that starred in Desert Storm, but
 after the sixteen chilies that create a heat storm of their
 own in this sauce. In other words, this is a sauce for
 chileheads whose predictable reaction to all hot sauce
 is, "oh, it wasn't that hot," because the F-16 takes no
 prisoners.

 Though many Caribbean sauces feature one chile type, I
 also used an ancho and a fresh red chile; I like the
 fuller tones of the ancho, and the red chile adds a
 lingering heat to the hit-and-run Scotch bonnet. Perhaps
 just as important, the red chile contributes brilliant
 crimson flecks to an otherwise golden sauce, which I like
 to think of as little warning flags signalling the red-hot
 heat to come.

 CHILE-HEADS ARCHIVES From the Chile-Heads recipe list.

 MM Format by Dave Drum - 12 February 1997

 Uncle Dirty Dave's Archives

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