Orange-Soy-Ancho-Habanero Cocktail Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I mentioned a few recipes ago that I made a shrimp cocktail bar for my Christmas Brunch this year. It is a spin off of another one of my recipes (an orange-pineapple-soy sauce used mostly for sweet potato fries). I hope I got the measurements right. I dabbled a bit while cooking. The thing I love the most about this recipe is the balance of the sweet pineapple/orange/honey, the back heat and front heat of the two chili types. Ingredients:
1/2 cup crushed pineapple |
1/2 cup orange preserves |
1/4 cup red onion, chopped |
3 tablespoons soy sauce |
1 garlic clove |
1/2 habanero pepper, cleaned and minced |
1 tablespoon ancho chili pepper, cleaned and minced |
1/2 cup orange juice |
1 teaspoon honey |
2 tablespoons cilantro, chopped |
salt, to taste |
pepper, to taste |
Directions:
1. Place all ingredients except cilantro into a sauce pot. Bring to a boil, and reduce heat to simmer. Cook on a low simmer for about 10 minutes.
2. Remove from heat, and sit until cool enough to puree with a blender or a hand-held blender. Puree to your desired consistency.
3. Stir in cilantro. Serve cold with shrimp or any other seafood cocktail or a chicken dish.
4. The two different peppers give a variety of heat styles - a little in the front and some in the back. Feel free to add more or less than the recipe calls for. This one was about a 2.5 out of 5 on my heat scale.
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