Cascabel and Grapefruit Sauce

Title:
Cascabel and Grapefruit Sauce

Yield:
6 Servings

Categories:
Mexican,
Marinades,
Fruits




Ingredients:





    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.