Mataguerro Sauce

[Mama Mangia]

MATAGUERRO SAUCE

Start with 12-20 Habanero Chiles. If fresh, chop up coarsely. If dry, soak in bit of warm water one hour. Reserve the Habaneros.

Break open 3 or 4 good red Nativo New Mexico chiles, the ones in the ristras. Take out seeds, break up rest and soak in just enough warm water to cover. Reserve these too. In a heavy saucepan, add:

* Tbl peanut oil


Heat up a bit and add:

* Tbl whole mustard seed


Saute a bit till seed starts popping, then add:

* 3 or 4 big cloves garlic, rough chop
* 1/2 onion, chopped
* thumb sized piece of ginger, chopped


Saute around for a bit, add:

* 4 or 5 chilpotle chiles, (smoked ripe jalapenos), canned are fine. If no chilpotles, use several broken up small hot red chiles like pequines, pico de pajaro, or whatever you have as long as they are rather assertive.


Toss around some more, then add:

* small handful raisins
* 1/4 cp vinegar
* 1/4 cp brown sugar
* 2 tbl black molasses
* the reserved Nativo and Habanero chiles and soaking water
* good grind of black pepper
* bit of salt
* 1/2 tsp curry powder
* enough pineapple juice for a sauce-like consistency


Simmer gently for about 15 minutes, stir occasionally. Run through a food processor or a food mill. Enjoy the fire!