This recipe is my new attempt at making a "milder" sauce than usual and I was delightfully suprised with the outcome.
Ingredients:
5 large dried chipotle pods
2 small dried bhut jolokia pods
1 peach skinned
1 cup water
1/3 cup fresh squeezed lime juice
2 tbsp light brown sugar
2 tsp Applewood smoked sea salt
Process:
Bring 1 cup of water to a boil, add the pods and reduce to simmer for ten minutes.
Score peach on the bottom and boil for 40 seconds while fully submerged. Carefully remove the skin, quarter and remove the pit, then cut the quarters in thirds and add them to a skillet with 2 tbsp of brown sugar. Cook on low heat until the sugar is melted and coating the peaches (about 1 minute). Add the peaches to a blender with the pods, lime juice and 2/3 cup of the water used to boil the pods. Blend untill you achieve a smooth consistency and then add to a saucepan with the applewood smoked sea salt, bring to a simmer and continuously stir slowly for twenty minutes. When finished, hot pack the sauce and let stand to cool. For best flavor, allow one week before opening. This recipe will fill two 5. Oz woozies. The result is a smokey-sweet treat that packs an unexpected kick. Enjoy!
Ingredients:
5 large dried chipotle pods
2 small dried bhut jolokia pods
1 peach skinned
1 cup water
1/3 cup fresh squeezed lime juice
2 tbsp light brown sugar
2 tsp Applewood smoked sea salt
Process:
Bring 1 cup of water to a boil, add the pods and reduce to simmer for ten minutes.
Score peach on the bottom and boil for 40 seconds while fully submerged. Carefully remove the skin, quarter and remove the pit, then cut the quarters in thirds and add them to a skillet with 2 tbsp of brown sugar. Cook on low heat until the sugar is melted and coating the peaches (about 1 minute). Add the peaches to a blender with the pods, lime juice and 2/3 cup of the water used to boil the pods. Blend untill you achieve a smooth consistency and then add to a saucepan with the applewood smoked sea salt, bring to a simmer and continuously stir slowly for twenty minutes. When finished, hot pack the sauce and let stand to cool. For best flavor, allow one week before opening. This recipe will fill two 5. Oz woozies. The result is a smokey-sweet treat that packs an unexpected kick. Enjoy!
