Sunday, January 22, 2012

Sweet and Tangy Pepper Sauce

This sauce is quickly becoming a favorite in our house. I originally found it in a cookbook I was given, but have since seen the recipe pop up online too. We use it on my Baked Crab and Spinach Rangoons, mix it into fried rice, on chicken tenders and even on burgers! The main recipe is really easy and we have tried a variation that incorporates orange marmalade which is delicious too.

What you'll need:

2 small garlic cloves
1 red fresno (or serrano) pepper, de-seeded and the ribs discarded
1/4 cup and 2 tblsp. water
1/4 cup sugar
2 tablespoons white (or rice) vinegar
1/4 tsp. salt
1/2 tblsp cornstarch
1 tblsp. water
Optional: add in 1 to 2 tablespoons of orange marmalade for a sweeter sauce.

What you need to do:

In a food processor combine all ingredients except corn starch and 1 tablespoon of water.
Process until well mixed and the pepper and garlic cloves are minced well.
Pour mixture into a sauce pan and heat over medium-low for about 4 minutes.
Combine the cornstarch and water, mix well. Slowly add to the sauce, stirring constantly.
Continue to cook an additional 2 to 4 minutes on medium until the sauce thickens slightly.
Remove from heat, pour into a heat proof container {mason jars work well} and let cool.


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