Ingredients
3 chile, habanero, dried
1 tbsp orange zest, grated
1 cup raspberry vinegar
1 1/2 cup raspberries, unsweetened -fresh or frozen
1/3 cup orange juice
How to prepare
Combine the chiles, orange zest, and vinegar in a heavy non reactive pot and bring to a boil. Reduce the vinegar to 1/3 cup, strain, and discard the solids
return the vinegar to the saucepan. Puree the raspberries in a food processor fitted with a plastic dough blade. (a steel blade will crush the seeds, which will lend a bitter taste to the food.) Then strain. Add the raspberry puree to the vinegar and simmer over low heat for 20 minutes. Cool to room temperature and add the orange juice. The marinade will keep in the refrigerator in an airtight jar for 1 to 2 weeks. Yield: 1 1/2 cups.
Marinate shrimp for 2 to 3 hours; chicken breasts 4 to 6 hours. Yield: 6 servings
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