fruity hot sauce

Categories: Salsa/sauce
Yield: 2 cups

Measure	Ingredient
4 cups	Cantaloupe, peeled or orange-fleshed honeydew
3	Shallots, chopped
1	Scotch Bonnet chile seeded and chopped
2 tablespoons	Sugar
2½ tablespoon	White wine vinegar
¾ teaspoon	Salt

In a medium nonreactive saucepan, combine the cantaloupe, shallots, chile and sugar. Boil over high heat until most of the liquid has evaporated, about 8 minutes. Transfer to a blender and add the white wine vinegar and salt. Blend until smooth. Let cool, then refrigerate in a glass jar for up to 2 weeks.

Use to brush on pork ribs, chicken and vegetables before grilling or roasting, or serve as a condiment at the table.

Food and Wine August 1995

Submitted By DIANE LAZARUS On 08-18-95