Recipe - Cherry Cascabel Chile Sauce

1 ounce Cascabel chile peppers;
stemmed; seeded, or use
Mirasol or Guajillo
6 ounce Dried cherries; stemmed,
seeded
1 Lemon; juiced
1 Orange; juiced
1 tablespoon Honey
One half cup Water

Mike mkbowers@ucdavis.edu

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.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.