Re: [CH] burritos/Habanero Plum Sauce
Love2Troll (Love2Troll@kc.rr.com)
Tue, 2 Mar 2004 15:37:24 -0600
ChileBuzz writes: John, John ... how can you tell us about your hab plum sauce/glaze
and not let us in on it? Does sound good! Secret recipe? or will
you share?
OK. Will do.
The basic ingredients are the same as when I originally got this recipe from a pod-head named CajunPapa several years ago. I'm sure some of you will tweak it.
Habanero Plum Sauce
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Ingredients
8 oz red plum jam (Smucker's - don't skimp with a store brand)
1 or more fresh habaneros (fine chopped)
3 cloves garlic (grated)
The fine chopped leaves (needles) from three 6-8" rosemary stems. Reserve stems
Dash of fresh ground black pepper
1 tbs red wine (add more wine if need be)
Procedure:
I put everything in a blender to save time.
Poke the reserved rosemary stems into the meat at intervals. Remove them before serving. They give a wonderful flavor to the surrounding meat.
Use for a marinade and a sauce when roasting a pork loin etc. I especially like some of it in the drip pan with additional liquid such as beer, wine or water under a rolled & tied pork tenderloin on the grill rotisserie. Put carrots, onion halves and new potatoes in the pan (if you wish) and precook them somewhat before rotissing the tenderloin. Reserve some of the sauce (undiluted).
Baste the tenderloin with the sauce from the pan frequently. During the last 15-30 minutes or so brush with the reserved undiluted sauce. Also great with pork chops and pork steaks on the grill.
And I repeat..... use Smucker's brand jam!