Wine-Habanero Sauce

 
      Yield: 2 cups
 
     20    Habaneros
      1 lg Chipotle in adobo sauce
           -or 3 small ones
      1    White onion, chopped
      2    Garlic cloves, chopped
      1 ts Ground cumin
      1 tb Lemon juice
    1/2    Apple, peeled
      1 ts Salt
    1/4 c  Distilled white vinegar
      1 tb Lemon juice
    3/4 c  White wine
 
  Stem and seed the habaneros, leaving the inner membranes.  Combine the
  habaneros with all the other ingredients except the lemon juice and
  wine in a blender and process to a fine puree.  Transfer to a
  nonreactive pan and cook over low-medium heat for ten minutes.  Add
  lemon juice and wine, mix well and transfer to sterilized sauce
  bottles.
  
  Keep refrigerated, shake well before use.
  
  I found that this sauce improves over time, apparently as the wine
  turns into vinegar.
  
  Adapted by Gabi Shahar from a recipe by Jeremy Nguyen, November 1994.
 
        Gabi.

    gabi@comm.mot.com (Gabi Shahar)    
From the Chile-Heads Recipe Collection
http://neptune.netimages.com/~chile/recipes.html