Cascabel & grapefruit sauce
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Cascabel & grapefruit sauce
  Mexican    Marinades    Sauces  
Last updated 6/12/2012 12:46:47 AM. Recipe ID 7226. Report a problem with this recipe.
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      Title: Cascabel & grapefruit sauce
 Categories: Mexican, Marinades, Fruits
      Yield: 6 Servings
 
     24    Dried Cascabel Pepper
           -See Note
      3 c  Water
      6    Cloves Garlic
      4 c  Fresh Grapefruit juice
      1 c  Fresh Orange juice
      3 ts Allspice (Jamaican)
      1 ts Salt
 
  : NOTE: Cascabel Peppers, this pepper is small (1 1/2 inch or so),
  round and dark brown. This is the "little rattles" pepper that comes
  from the Veracruz area. This pepper is not elongated, not black, not
  from South America, and not real hot. Cascabel is also known as the
  chili bola. : METHOD: Remove stem and seed from chiles. With a comal
  or black iron skillet, or in an oven at 250 degrees, dry roast chiles
  for 3 to 4 minutes. Shake once or twice and do not allow to blacken.
  Add to the water in a covered pan and simmer very low for 20 minutes
  to rehydrate. Allow to cool. SEE HINT. Taste the chile water, and if
  not bitter, add about 1/2 cup and the chiles to a blender (use plain
  water if bitter). Puree together with the garlic and strain. Add the
  fruit juices, allspice, and salt and mix together. : HINT: If a very
  smooth sauce is required, pass the rehydrated, coarsely chopped,
  chiles through a food mill, then proceed as above.
 




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Recipe ID 7226 (Apr 03, 2005)

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