Sweet Heat
Crisp, flavorful sweet heat sauce with a spicy kick
Crisp, flavorful sweet heat sauce with a spicy kick
- 3 tablespoons olive oil or more as needed
- 15 small fresh jalapeno peppers diced
- 4 ears fresh corn kernels cut from cob
- 3 plum tomatoes diced
- 1 red onion diced
- 1 yellow bell pepper diced
- 5 scotch bonnet chile peppers diced
- 1/2 cup shredded carrots
- 5 cloves garlic diced
- 3 cups cider vinegar or more as needed
- Carbohydrate 4.03535416678467 g
- Cholesterol 0 mg
- Fat 0.222375 g
- Fiber 0.592916671832402 g
- Protein 0.6462125 g
- Saturated Fat 0.0341904166666667 g
- Serving Size 1 1 Serving (37g)
- Sodium 4.78416666730111 mg
- Sugar 3.44243749495227 g
- Trans Fat 0.0311625 g
- Calories 20 calories
Step-by-step
- Heat oil in a large Dutch oven over medium heat.
- Cook and stir peppers, corn, tomatoes, onion, garlic until onion is translucent.
- Pour vinegar into the Dutch oven to cover vegetables by 1/2-inch and cook at a low boil until liquid is reduced to just covering the vegetables.
- Reduce heat and simmer until liquid is slightly more reduced.
- Pour mixture through a strainer to separate vegetables from liquid.
- Pour 1 cup of vegetables into a blender and pulse a few times, add another cup of vegetables and continue pureeing.
- Repeat with remaining vegetables.
- Add reserved liquid and blend until desired sauce consistency is reached.
Hello, there! I'm [your name], and I'm a [your profession or lifestyle]. I'm passionate about cooking, and I love sharing my favorite recipes with others. Today, I'm excited to share my recipe for Sweet Heat, a crisp, flavorful sauce with a spicy kick. This sauce is perfect for adding a little extra flavor to your favorite dishes, and it's also a great way to use up leftover vegetables.
To make Sweet Heat, you'll need a few simple ingredients, including olive oil, jalapeno peppers, corn, tomatoes, onion, garlic, and cider vinegar. Simply heat the oil in a large pot, and then add the vegetables. Cook them until the onion is translucent, and then add the vinegar. Bring the mixture to a boil, reduce heat, and simmer until the liquid is reduced to just covering the vegetables. Finally, pour the mixture through a strainer to separate the vegetables from the liquid, and then blend the vegetables until smooth. Add the reserved liquid and blend until desired consistency is reached.
