- Prep Time
- 10 mins
- Total Time
- 30 mins
- Makes
- ½ cup (125 mL)
Ingredients
- 1 tbsp
- canola oil
- 15 mL
- 1 cup
- chopped roasted red peppers, patted dry
- 250 mL
- 3
- cloves garlic, chopped
- 1
- Scotch bonnet pepper, seeded and chopped
- 1 tsp
- each mustard seeds and ground turmeric
- 5 mL
- ½ tsp
- each ground cumin and salt
- 2 mL
- ¼ cup
- apple cider vinegar
- 60 mL
- 3 tbsp
- brown sugar
- 45 mL
Method
Step 1
Heat oil in skillet set over medium heat. Cook roasted red peppers, garlic, Scotch bonnet pepper, mustard seeds, turmeric, cumin and salt 2 to 3 min. Add cider vinegar and brown sugar. Bring to a simmer; cook 3 to 5 min., scraping down sides as necessary, until aromatic and almost all liquid has evaporated.
Cool completely.
Step 2
Transfer to blender; puree until smooth. Sauce can be stored, tightly covered, in refrigerator up to 3 days. Serve with prepared Compliments Tex-Mex Cheese Sticks.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (2 tbsp/30 mL)
- Calories:
- 35
- Fat:
- 1 g
- Carbs:
- 5 g
- Sugar:
- 5 g
- Sodium:
- 110 mg
