Re: [CH] recipe needed
Inagaddadavida (rael@ebicom.net)
Sat, 15 Aug 1998 04:31:35 -0500
>Twas Writ:
>>Question is, what to do with them. I'll freeze some for later, but I want to
>>cook some up into a sauce. I need a recipe for a very simple sauce that
>>won't overpower the delicate flavour of the habs. Every time I try a sauce
>>from scratch, as it were, something goes wrong and it generally turns into
>>chutney. I want a sauce that is thick enough to coat (I might just use
>>cornflour) and sweet, not too acidic, and doesn't need garlic or too many
>>spices to hold itself up.
>
>Seems you are looking for a simple puree or possibly a coulis of some
sort. Personally, I'd work with small batches so as you can experiment
freely, i.e. won't commit all/most of your chiles to one recipe (that could
go wrong <g>).
Whoops....almost committed a sin and forgot that you may want to experiment
w/a basic fruit puree as well, including the habs in the mix, of course.
Pretty much wide-open as to the fruit used - depends on your desire/tastes
- but I think pineapple, mango, or maybe orange would be good. Granted,
you won't get a "real sauce" from such (although I have used a citrus sauce
with various fish/seafood: juice a variety of citrus fruits
[lemon/lime/orange] to get a citrus mix you like flavor-wise; puree in some
chiles [probably want to strain this...or again, maybe not], and then
simmer to reduce/thicken a bit; could add cornstarch to thicken, or
possibly some stock); you may end up with an "applesauce" consistency. But
to me, an applesauce with a chile kick may just be the ticket for an
interesting side dish. Could make up a basic chile puree as previously
mentioned and add in some fruit pulp/juice. As said, use small proportions
when experimenting...
Anywho, I'll go back to bed now...
Peace, Hendrix, and Chiles.......
Rael