Never made a sauce before but wanted to give it a shot. Been planning this one all week after digging through the fridge and pantry to see what was available. Just got around to making it tonight.
Cherry, Chipotle n Cayenne
24 chipotle jalapeño peppers
12 red jalapeño peppers
12 red cayenne peppers
24 dark red cherries pitted
1/2 red onion diced
1 tbs minced garlic
1 tbs olive oil
6 tbs apple cider vinegar
2 tbs Crown Royal
4 tbs brown sugar divided
2 tsp homemade crushed red cayenne
juice of 1 lime
juice of 1/2 orange
Sauté onion and garlic in olive oil on medium-high heat until soft. Add chopped jalapeños, cayennes, and chipotles and cook for 5-10 minutes until soft. Deglaze pan with 6 tbs vinegar. Add cherries and 2 tbs sugar and roughly mash and stir to incorporate. Cover and cook for 20 minutes stirring occasionally. Uncover and deglaze with 2 tbs Crown Royal. Move to blender and add 2 tbs brown sugar, lime juice and orange juice. Pulse to desired consistency. Strain through colander to remove seeds and large pulp. Add 2 tsp crushed cayenne and salt and pepper to taste.
This has a sweet smokey flavor at first then the heat from the cayennes hit. The heat builds some but never gets close to overwhelming. To my surprise this sweet sauce was absolutely delicious with a fried egg. Would like to incorporate a few hotter peppers to pump up the heat on this one. The color is a deep red with flecks of dark brown and black from the chipotles.
Cherry, Chipotle n Cayenne
24 chipotle jalapeño peppers
12 red jalapeño peppers
12 red cayenne peppers
24 dark red cherries pitted
1/2 red onion diced
1 tbs minced garlic
1 tbs olive oil
6 tbs apple cider vinegar
2 tbs Crown Royal
4 tbs brown sugar divided
2 tsp homemade crushed red cayenne
juice of 1 lime
juice of 1/2 orange
Sauté onion and garlic in olive oil on medium-high heat until soft. Add chopped jalapeños, cayennes, and chipotles and cook for 5-10 minutes until soft. Deglaze pan with 6 tbs vinegar. Add cherries and 2 tbs sugar and roughly mash and stir to incorporate. Cover and cook for 20 minutes stirring occasionally. Uncover and deglaze with 2 tbs Crown Royal. Move to blender and add 2 tbs brown sugar, lime juice and orange juice. Pulse to desired consistency. Strain through colander to remove seeds and large pulp. Add 2 tsp crushed cayenne and salt and pepper to taste.
This has a sweet smokey flavor at first then the heat from the cayennes hit. The heat builds some but never gets close to overwhelming. To my surprise this sweet sauce was absolutely delicious with a fried egg. Would like to incorporate a few hotter peppers to pump up the heat on this one. The color is a deep red with flecks of dark brown and black from the chipotles.
