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Cherry Cascabel Chile Sauce

spice, condiments

1 oz cascabel chile peppers,
1 stemmed, seeded, or use
1 mirasol or guajillo
6 oz dried cherries, stemmed,
1 seeded
1 lemon, juiced
1 orange, juiced
1 tablespoon honey
1/2 cup water

Put everything in a pan, bring to boil, reduce heat to a simmer. Cook for 10 min, or until reduced by 1/2. Remove from heat, let cool slightly, then puree in a blender or food processor. Strain thru sieve, reheat over low heat before serving. Makes about 1 cup. I served this over poached salmon which turned out pretty well: I poached the salmon in water with one each lemon, lime and orange halved and added when boiling, then add the salmon and cook until just done. Mike mkbowers@ucdavis.edu From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl

Yield: 1 servings

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