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| 1 x ca. 30 g | Cascabel chile peppers; stemmed, seeded, or use mirasol or guajillo |
| 6 x ca. 30 g | Dried cherries; stemmed, seeded |
| 1 | Lemon juice |
| 1 | Orange; juiced |
| 1 Esslöffel | honey |
| 1/2 Tasse | water |
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rcp
Put everything in a pan, bring to boil, reduce heat to a simmer. Cook for 10 min, or until reduced by 1/2. Remove from heat, let cool slightly, then puree in a blender or food processor. Strain thru sieve, reheat over low heat before serving. Makes about 1 cup.
I served this over poached salmon which turned out pretty well: I poached the salmon in water with one each lemon, lime and orange halved and added when boiling, then add the salmon and cook until just done.
v2.0l.
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