Tuesday, March 30, 2010

Baja Sauce


Little late but here it is. :)

  • 2 Tbs olive oil
  • 1/2 yellow onion, chopped
  • 1 Tbs red bell pepper, chopped
  • 1 Tbs yellow bell pepper, chopped
  • 1 Tbs orange bell pepper, chopped
  • 1 clove garlic, minced
  • 1 heavy pinch of salt
  • 1 mango, diced
  • 1 medium orange, juiced
  • juice of 1/2 lime
  • 1 tsp garlic pepper
  • 2 Tbs honey
  • 2 Tbs light brown sugar
  • 1 habenero, sides cut off, seeds and membranes discarded (unless you like it HOT)
  • 1 chipotle pepper, minced (more if you like it)
  • 1 tsp adobo sauce (from the chipotles)
  • salt and pepper to taste
  • 4 to 5 jarred jalapeno slices, minced
  • 1 Tbs chopped cilantro
  • 1 tsp each, lime and orange zest
  • 3/4 to 1 cup light sour cream
  1. Heat olive oil over medium heat in skillet. Add onion and peppers but not garlic. Add salt and sautee over medium heat until tender, about 5 minutes. Add garlic and saute for 1 more minute. Add mangos, and the juice of one orange and half a lime along with honey and brown sugar. Add the sides of the habenero, and the chipotle and the adobo sauce. Simmer over low heat for 3 to 4 minutes. Remove peices of habenero. Add salt and pepper to taste. Place mango sautee in blender and add cilantro, chopped jarred jalapenos, and zest. Puree. Remove 1/2 cup sauce and serve as is. To the remaning puree, add sour cream and blend until smooth and combined.
  • For more heat, mince half of the habenero sides and sautee with onions and peppers.

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