Cascabel and Cherry Sauce
These chiles will add a deep, nutty flavor to dishes and are great to use in salsas and sauces. It is a medium-hot chile that is good in soups, stews, sauces and sausage.
30 dried cascabel chiles
1-3/4 pounds dark sweet cherries
1/2 cup cognac
2 Tbsp. honey
1/2 Tbsp. salt
Remove the seeds from the Cascabel chiles and cherries. Put all the ingredients into a food processor and puree them on high speed to make a sauce.
Pour the pureed mixture into a medium stock pot and boil the sauce for about 3-5 minutes, then pour into small bottles. Boil the bottles (covered with water) for 15 minutes to preserve the sauce. Will keep for several months. An opened bottle will keep for more than 1 week in the refrigerator. This is a medium hot sweet pepper sauce. Perfect with BBQ chicken.
Recipe from the kitchen of Baloo.