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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A mint sauce with a slight kick. Serve this with grilled lamb chops of roasted leg of lamb. The recipe can be made up to 1 week in advance and stored in the refrigerator. The recipe was found in an booklet from Omaha Steaks. Ingredients:
1/2 cup red bell pepper, minced |
1/2 cup green bell pepper, minced |
1/4 cup jalapeno, minced |
1/2 cup fresh mint, finely chopped |
2 cups sugar |
1/2 cup red wine vinegar |
1 tablespoon lime juice |
2 teaspoons kosher salt |
4 tablespoons liquid pectin |
Directions:
1. Combine the peppers through salt in a large sauce pan and cook over medium heat until warm and sugar dissolves.
2. Pour the mixture into blender and blend for 5 seconds.
3. Return the mixture to the pan and bring to a boil, skimming off any foam that rises.
4. Reduce heat and simmer for 5 minutes.
5. Add the pectin, stirring to combine; bring back to a rolling boil and cook for exactly 1 minute.
6. Remove from heat and allow to cool, the jelly will set as it cools.
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