Recipe - Chile Jelly (Normans)

MAKES ABOUT 1One fourth CUPS
2 Dried ancho chilies; seeded
2 Dried chipotle chilies;
seeded
1 qt Water
6 tablespoon Red currant jelly
6 tablespoon Honey
2 tablespoon Spanish sherry vinegar

CHILE JELLY works greats as a glaze for ham and roasted chicken.

Toast ancho and chipotle chilies in a dry saucepan over medium high heat
until fragrant, about 12 minutes. Add water and bring to a simmer.
Continue to simmer over medium heat until water has evaporated almost
completely. Add red Currant jelly, honey and vinegar, and bring to a boil.
Remove immediately from heat, transfer to a food processor and puree. Place
in a clean bowl and let cool.

Per serving (1 tablespoon) 44 calories, 6 percent from fat (0.3g), 90
percent from carbs, 4 percent protein.

recipe from Norman Van Aken's (1998) cookbook: Norman's New World Cuisine
(Random House).

NOTES : Miami's new "Fusion" cooking called "NewWorld Cuisine" uses, for
example, Latino spices; Asian ingredients, South Florida seafood and
produce, and sometimes adds African or AfricanCaribbean flavors. On the
menu at Norman's in Miami: "Calypso Calamari with Pickled Scotch Bonnet
Tartar Salsa" and stirfried tropical fruits to stuff a crepe.
Recipe by: Van Aken, Norman's New World Cuisine

Posted to EATLF Digest by KitPATh phannema@wizard.ucr.edu on Feb 16,
1998