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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I had this as a side jelly at a restaurant, went home and played with the flavors until I arrived at this recipe. It is a real favorite with my friends and family! You can make it as hot as you like. Super with lamb and goat meat! Works well with a meat injector, too! 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:
1. 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.
2. 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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