Baloo's cascabel & cherry sauce

Yield: 1 Recipe

Measure Ingredient
30 Cascabel peppers (dried)
800 grams Dark sweet Cherries
1 decilitre Cognac
2 tablespoons Honey
10 millilitres Salt

Remove seeds from Cascabel peppers and cherries. Put all ingredients in a food processor and use the knife on high speed to make a sauce.

Boil the sauce 3 minutes and pour in small bottles. Boil the bottles (covered with water) 15 minutes to preserve the sauce. Will keep for several months. An opened bottle will keep for more than 1 week in the refrigerator. This is a medium hot sweet pepper sauce. Perfect with BBQ chicken.

From the kitchen of Baloo

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