MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: F-16 Afterburner Sauce
 Categories: Chilies, Spices, Condiments, Sauces
      Yield: 34 Servings
 
    1/2    Dried Ancho Chile
      1    Fresh red Thai Chile
     16    Fresh Scotch Bonnet,
           - Habanero or Red Savina
           - Chilies; preferably
           - orange or golden yellow
           - unless using the Savinas
      1 c  Coarse chopped yellow onion
      4 lg Cloves garlic; crushed
      2 tb Fresh Lemon Juice
      2 ts Imitation Rum Extract *
      1 c  White vinegar
      1 ts Dried oregano
 
  Recipe By: Jennifer Trainer Thompson in "Hot Licks"
  
  * You may also use 2 TB dark rum if you have it on hand.
  
  Submerge the ancho in a pot of hot water and soak until
  soft, about 20 minutes. Chop ancho finely and reserve.
  Roast and peel the Thai chile.
  
  Stem, seed, and finely chop the chile. Stem and seed the
  Scotch bonnets, leaving the inner membranes (and, if
  desired, a few seeds). Combine the Scotch bonnets with
  onion and garlic in a food processor and process until
  very finely chopped. Combine lemon juice, rum extract,
  and vinegar in a non-reactive pan and bring to a boil.
  
  Pour liquid into processor, add the oregano and Thai
  chile, and process lightly. Add the ancho teaspoon by
  teaspoon, processing briefly in between, pulsing only
  enough to obtain a smooth, sauce, highlighted by red
  flecks. (Over processing or adding too much ancho will
  result in a redder sauce, which is also quite beautiful.)
  
  Refrigerated, this sauce will keep 6 weeks. 2 cups.
  
  Serving Ideas : Curtis sez: Try this on blackeye peas for
  a great snack!
  
  NOTES : This recipe has the basic ingredients of a
  Caribbean hot sauce, although the Scotch bonnet peppers
  appear in extremis for those who care about flavor but
  can't get enough heat. The recipe is not named after the
  Navy fighter plane that starred in Desert Storm, but
  after the sixteen chilies that create a heat storm of their
  own in this sauce. In other words, this is a sauce for
  chileheads whose predictable reaction to all hot sauce
  is, "oh, it wasn't that hot," because the F-16 takes no
  prisoners.
  
  Though many Caribbean sauces feature one chile type, I
  also used an ancho and a fresh red chile; I like the
  fuller tones of the ancho, and the red chile adds a
  lingering heat to the hit-and-run Scotch bonnet. Perhaps
  just as important, the red chile contributes brilliant
  crimson flecks to an otherwise golden sauce, which I like
  to think of as little warning flags signalling the red-hot
  heat to come.
  
  CHILE-HEADS ARCHIVES From the Chile-Heads recipe list.
  
  MM Format by Dave Drum - 12 February 1997
  
  Uncle Dirty Dave's Archives
 
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