Fruity hot sauce
2 cups
Ingredients
| Quantity | 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 |
Directions
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