Categories: Sauces, Spices 
      Yield: 6 servings 
  
      3    Dried Habanero Chilies 
      1 tb Grated Orange Zest 
      1 c  Raspberry Vinegar 
  1 1/2 c  Unsweetened Raspberries 
           -Fresh Or Frozen 
    1/3 c  Fresh Orange Juice 
  
  First let me say that this is not my recipe. It was created by Jim 
  Tarantino as a method of adding some red color to another of his unusual 
  and exciting sauces, Yellow Hell Marinade, which is used in a dish he 
  created called "Mango Shrimp from Hell." I made the Dreaded Red Menace some 
  evenings ago and absolutely fell in love with it. I think it's a 
  masterpiece of creativity and simplicity. My dinner companion, a young lady 
  relatively inexperienced in the ways of cooking and spicy foods, felt that 
  the Dreaded Red Menace was a little much. You be the judge, but definitely 
  try it!  There's a variation on this sauce called the "Smoky Red Menace" 
  and it uses 3 - 4  dried chipotles instead of the habaneros. Here's what 
  Jim Tarantino says about this sauce: 
   
  "For Philadelphia's Book and the Cook event, I wanted to streak some red 
  sauce paint through pools of Yellow Hell marinade for a dish called Mango 
  Shrimp from Hell. Well, the red sauce never made it to the shrimp - it 
  tasted so good that we marinated chicken breasts with it instead. People 
  are initially fooled by the sweet raspberry flavor, but this marinade packs 
  a fair amount of heat. We started referring to the marinade in the 
  restaurant as the "Dreaded Red Menace." It's wonderful as a dipping sauce 
  too." 
   
  One of the reasons I made this sauce when I did was because, in the 
  directions for the recipe, Tarantino mentions that one should use the 
  plastic, or dough, blade in the Cuisinart when pureeing the raspberries. I 
  wanted to see just how true his comment was, since there was some 
  discussion of the issue on CIS. I pureed the berries in two batches, one 
  with the steel blade and the other with the plastic blade. Jim Tarantino 
  clearly speaks from experience. Use the plastic blade for raspberries and 
  other similar berries. 
   
  Combine the chiles, orange zest, and vinegar in a heavy nonreactive 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. 
   
  From the book "Marinades" by Jim Tarantino