What’s Fresh in November


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Plum, Roasted Garlic and Habanero Hot Sauce

Ingredients:

2 heads of garlic

12 serrano peppers

8 jalapenos 

6 habeneros

1 white onion diced

1 4-ounce can chipotle peppers in adobo sauce

6 plums, seeds removed and diced

½ cup of brown sugar

2 cups of water

1/3 cup apple cider vinegar

4 limes juiced

1 teaspoon salt

1 teaspoon cumin

Preheat oven to 400 F. Cut the top off of two heads of garlic. Pour a teaspoon of olive oil into each head, then wrap in foil. Place serrano peppers on a baking sheet with the garlic and bake for 20 minutes. While that is cooking, put on your kitchen gloves, cut the stems off of the jalapeños and habanero peppers, cut in half, and remove the seeds. (Remember not to touch your eyes.) Cut the peppers into smaller pieces and put into a cooking pot along with the onion, chipotle peppers, plums, brown sugar, water, apple cider vinegar, cumin, and salt; bring to a low boil. Take the garlic and serrano peppers out of the oven. Squeeze the garlic out of the head, removing the skin, and drop into the pot. Cut the stems off of the serrano peppers and add them to the pot. Keep on simmer for 15 minutes. Use an in-the-pot blender or pour the mixture into a food processor and blend until smooth. Pour mixture through a light strainer and then bottle. Use on tacos, burritos, eggs or whatever you like to add a little sweet hot spiciness. Makes 8-12 ounces.

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