24 dried cascabel peppers
3 cups water
6 cloves garlic
4 cups fresh grapefruit juice
1 cup fresh orange juice
3 teaspoon freshly ground allspice
1 teaspoon salt
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.
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. :
Note:
If a very smooth sauce is required, pass the rehydrated, coarsely chopped, chiles through
a food mill, then proceed as above.
Posted: 3/12/2009 4:17:26 PM