*  Exported from  MasterCook  *
                       CASCABEL AND GRAPEFRUIT SAUCE
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Mexican                          Fruits
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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       t            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.
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