Roasted Yucatecan Sauce Recipe
Yield: 2 cupsRecipe by luhu.jp
Ingredients:
2 each: Habaneros,
1/4 tsp: Oregano, Mexican preferred
4 each: Tomatoes,
2 tbsp: Olive oil,
1 small: Onion, unpeeled
1/4 tsp: Salt,
Directions:
To roast the vegetables, placea large, dry skillet over high heat
until very hot. Place the chiles, tomatoes, and onion in the skillet
and roast, truning frequently, for 10 to 15 minutes. (if you have a
stove-top grill, roast the vegetablesover the flame until the skins
are blackened, about 5 minutes. The vegetables can be roasted in a
broiler as well.) Remove the vegetables from the skillet and when
cool enough handle, peel off the skins with your fingertips or a
knife. Chop the vegetables coarsely. Place the chopped vegetables and
oregano in a bleder or food processor and puree until smooth. In a
skillet, heat the oil. Add the puree and saute, stirring, about 5
minutes. Stir in the salt. This will keep for about 1 week in the
refrigerator.
Dave DeWitt and Nancy Gerlach. "The Habanero Cookbook."
Submitted By KEN KUBOS On 04-25-95
Source from luhu.jp
until very hot. Place the chiles, tomatoes, and onion in the skillet
and roast, truning frequently, for 10 to 15 minutes. (if you have a
stove-top grill, roast the vegetablesover the flame until the skins
are blackened, about 5 minutes. The vegetables can be roasted in a
broiler as well.) Remove the vegetables from the skillet and when
cool enough handle, peel off the skins with your fingertips or a
knife. Chop the vegetables coarsely. Place the chopped vegetables and
oregano in a bleder or food processor and puree until smooth. In a
skillet, heat the oil. Add the puree and saute, stirring, about 5
minutes. Stir in the salt. This will keep for about 1 week in the
refrigerator.
Dave DeWitt and Nancy Gerlach. "The Habanero Cookbook."
Submitted By KEN KUBOS On 04-25-95
Source from luhu.jp