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.
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DIRECTIONS
- 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.
- Remove from heat, and sit until cool enough to puree with a blender or a hand-held blender. Puree to your desired consistency.
- Stir in cilantro. Serve cold with shrimp or any other seafood cocktail or a chicken dish.
- 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.
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