Baloo s Cascabel Cherry Sauce

Ingredients

30 cascabel peppers (dried) 800 g dark sweet cherries 1 deciliter cognac 2 tbsp honey 10 ml salt	Advertisements

Preparation
 
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

 

 
Servings: 1

 

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