Subj : National Sauce Month - 1
To   : All
From : Dave Drum
Date : Tue Mar 07 2023 05:09:56

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cherry-Pepper Sauce
 Categories: Fruit, Chilies, Sauces, Condiments
      Yield: 2 1/2 cups
 
      3    Scotch Bonnets; seeded,
           - stemmed, chopped
      2 c  White vinegar
      1 c  Chopped onion
     16 oz Can cherries; NOT pie
           - filling
    1/2 c  Golden raisins
    1/4 c  Malt vinegar
      2 cl Garlic; minced
      2 tb Fresh lime juice
      1 tb Chopped fresh ginger
      2 tb Coriander
      1 ts Dijon-style mustard
      1 ts Dried oregano
    1/2 ts Ground tumeric
 
  In a saucepan, combine all the ingredients and bring to a
  boil. Reduce the heat and simmer for 10 minutes. Transfer
  to a blender or food processor and puree until smooth.
  
  Allow the sauce to sit for at least 2 hours to blend the
  flavours. The sauce will keep for months covered in the
  refrigerator.
  
  FROM: Helen Gillis; Chile-heads Mailing List
  
  Yield 2 1/2 cups.
  
  Meal Master Format by Dave Drum - 22 June 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Finally, all my winter fat is gone. Now I have spring rolls.
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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