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Ингредиенты
- 24 x Dry Cascabel Pepper See Note
- 3 c. Water
- 6 x Cloves Garlic
- 4 c. Fresh Grapefruit juice
- 1 c. Fresh Orange juice
- 3 tsp Allspice (Jamaican)
- 1 tsp Salt
Инструкции
- NOTE: Cascabel Peppers, this pepper is small (1 1/2 inch or possibly so), round and dark brown. This is the "little rattles" pepper which comes from the Veracruz area. This pepper is not elongated, not black, not from South America, and not real warm. Cascabel is also known as the chili bola.
- METHOD: Remove stem and seed from chiles. With a comal or possibly black iron skillet, or possibly in an oven at 250 degrees, dry roast chiles for 3 to 4 min.
- Shake once or possibly twice and don't allow to blacken. Add in to the water in a covered pan and simmer very low for 20 min to rehydrate. Allow to cold.
- SEE HINT. Taste the chile water, and if not bitter, add in about 1/2 c. and the chiles to a blender (use plain water if bitter). Puree together with the garlic and strain. Add in the fruit juices, allspice, and salt and mix together. : HINT: If a very smooth sauce is required, pass the rehydrated, coarsely minced, chiles through a food mill, then proceed as above.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 329g | |
| Recipe makes 6 servings | |
| Calories 89 | |
| Calories from Fat 3 | 3% |
| Total Fat 0.34g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 396mg | 17% |
| Potassium 370mg | 11% |
| Total Carbs 21.0g | 6% |
| Dietary Fiber 0.3g | 1% |
| Sugars 3.5g | 2% |
| Protein 1.34g | 2% |
