Prep 5 mins
Cook 20 mins
I had this as a side "jelly" at a restaurant, went home and played with the flavors until I arrived at this recipe. It is a real favorite with my friends and family! You can make it as hot as you like. Super with lamb and goat meat! Works well with a meat injector, too!
- 1 1⁄2 cups balsamic vinegar
- 1 1⁄2 cups white wine vinegar
- 1 1⁄2 cups cider vinegar
- 1 cup sugar or 1 cup equivalent sugar substitute
- 2 habanero peppers (or scotch bonnet)
- 3⁄4 cup fresh mint leaves
- In a nonreactive saucepan cook vinegars and sugar over medium-high heat until sugar is completely melted and mixture is reduced by at least half and is thick. Finely chop peppers, removing seeds and membranes for a milder sauce, or chop them in to make a hotter sauce. Carefully transfer mixture to a blender and add the habaneros and mint. Blend until smooth. Let cool to room temp or serve warm with chicken, goat, lamb, or mutton.
- Note: This mixture works well in a meat injector while still warm and has not set up, or leave less thick if using in this manner.
Fantastic! All of my guests loved this sauce. The hotness can be adjusted by how much seed and insides of the peppers you include. Takes a while to reduce down to a nice thickness, but is it ever worth it! Great on all meats, and one of my friends was even eating it on crackers!
I have a huge patch of mint in my garden and I think I will use little jars of this sauce as part of my Christmas gift baskets.