dan's summer sauce

Makes approx 1½ cups. Keep leftovers refrigerated and tightly covered.

He removed most all of the seeds but left some of the membranes.

Saute onions and habs in small amount of peanut oil in non-stick pan till softened and dark brown in spots (try not to cough) and set aside.

Put all other ingredients (except salt, pepper and mustard) in a blender and blend until it forms a slightly chunky puree (you want to have small bits of identifiable color left and some texture). Remove all except approx. ½ cup of this chunky puree to a separate bowl and set aside.

Pour the sauted onions and habs in the blender with the ½ cup puree and blend until smooth.

Pour the reserved chunky puree into the same skillet used to saute the onions and habs (the clean up crew will appreciate this), add the smooth puree along with the salt, pepper, and mustard and reduce over low heat, simmering for approx.

minutes until desired thickness (10 minutes = approx. thickness of Inner Beauty Sauce).

Taste and re-season with salt and pepper as needed.

Get a big spoon and eat it straight from the skillet . Also very good with pork, turkey and on toasted bagels with cream cheese. That's all we had enough to try it with before we ran out. If you try other uses, let us know what you found to be good; making more as soon as a couple more habs ripen.

*Note: Texas 1015s are sweet yellow onions like Vidalias or Walla Wallas, sub whatever sweet ones you have.

Posted to CHILE-HEADS DIGEST by Deb deForest on Jul 26, 1999, converted by MM_Buster v2.0l.