Mint Habanero Sauce
- Ready In:
- 25mins
- Ingredients:
- 6
- Yields:
-
1 1/2 cups
ingredients
- 1 1⁄2 cups balsamic vinegar
- 1 1⁄2 cups white wine vinegar
- 1 1⁄2 cups cider vinegar
- 1 cup sugar or 1 cup equivalent sugar substitute
- 2 habanero peppers (or scotch bonnet)
- 3⁄4 cup fresh mint leaves
directions
- In a nonreactive saucepan cook vinegars and sugar over medium-high heat until sugar is completely melted and mixture is reduced by at least half and is thick. Finely chop peppers, removing seeds and membranes for a milder sauce, or chop them in to make a hotter sauce. Carefully transfer mixture to a blender and add the habaneros and mint. Blend until smooth. Let cool to room temp or serve warm with chicken, goat, lamb, or mutton.
- Note: This mixture works well in a meat injector while still warm and has not set up, or leave less thick if using in this manner.
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Reviews
-
Fantastic! All of my guests loved this sauce. The hotness can be adjusted by how much seed and insides of the peppers you include. Takes a while to reduce down to a nice thickness, but is it ever worth it! Great on all meats, and one of my friends was even eating it on crackers!<br/>I have a huge patch of mint in my garden and I think I will use little jars of this sauce as part of my Christmas gift baskets.