[CH] recipe found at sunny's pages

Chet Bacon (hcbacon@connix.com)
Sun, 10 Jan 1999 15:32:22 -0500 

RUTH'S CHECK-OUT HABANERO SALSA (about 2 cups)

   Note:  Ingredients can be adjusted to suit individual taste buds. Add
additional
   tomatoes to reduce the habanero heat.

   Toss together:

   2 fresh yellow habaneros, diced small
   1 green chile, fresh, diced small (optional)
   1 clove garlic, chopped finely (optional)
   1 small onion, chopped finely
   1 or 2 tomatoes, chopped finely

   Cover and refrigerate several hours or overnight.

   MANGO-HABANERO SAUCE (About 3 cups)

   2 T peanut oil
   8 ripe mangoes, peeled and cut into large dices
   1/2 cup diced onion
   1/2 cup diced carrot
   2 fresh orange habaneros
   1/2 cup champagne vinegar (or other white wine vinegar or white wine)

   1/2 cup ketchup
   1/4 cup sugar
   salt to taste

   Warm the oil in a saucepan over medium heat.  Add mangoes, onion,
carrot, and
   habanero chiles. Cook for about 10 minutes over medium heat, until
onions are soft
   and translucent. Remove mango mix from pan.   Deglaze* pan with the
vinegar
   (stirring constantly), and then add ketchup and sugar. Return the
mango mix to the
   pan and bring to a slow boil. Reduce heat, and simmer for 35 to 45
minutes. Remove
   from stove and season with salt to taste. Transfer to a blender,
pulse sauce, and strain
   through a medium strainer. If the sauce is too thick, add a little
water to thin.

   *Deglazing helps loosen the browned bits on the bottom of a pan. The
left over
   mixture is often used in sauces. Also, Miller's recipe doesn't
specifically say to
   remove the food from the pan before deglazing.  But, by definition,
deglazing requires
   that it (and excess fat) be removed first.

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