20 habaneros
1 large chipotle in adobo sauce or 3 small ones
1 white onion -- chopped
2 garlic cloves -- chopped
1 teaspoon ground cumin
1 tablespoon lemon juice
1/2 apple -- peeled
1 teaspoon salt
1/4 cup distilled white vinegar
1 tablespoon lemon juice
3/4 cup white wine
Preparation:
Stem and seed the habaneros, leaving the inner membranes. Combine the habaneros with all the other ingredients except the lemon juice and wine in a blender and process to a fine puree. Transfer to a nonreactive pan and cook over low-medium heat for ten minutes. Add lemon juice and wine, mix well and transfer to sterilized sauce bottles. Keep refrigerated, shake well before use. I found that this sauce improves over time, apparently as the wine turns into vinegar.
yuuuuuuummmmm,yuuuuummmm remember to have extra wine to sample on while fixin the sauce.remember the sauce is the boss..
