Orange-Soy-Ancho-Habanero Cocktail Sauce

I mentioned a few recipes ago that I made a shrimp cocktail bar for my Christmas Brunch this year. I posted the second favorite sauce, so here is the favorite. 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.

• Ready In: 20 mins
• Serves: 12

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.