Thursday, July 8, 2010

sweet chile sauce


1 red bell pepper - corred, seeded & finely chopped
1 red jalapeno or other small red chile, seeded & minced -- (I used 2 Jalapenos-seeds & membrane)
1 shallot, minced
1 clove garlic, minced
1 c water
1/2 c honey
2 T. soy sauce

Combine all ingred. in a saucepan; bring to a boil. 
Simmer ovr moderate heat, stirring occasionally, till the sauce is thickened slightly & syrupy, ~20 min.

Serve at room temp.
Sauce can be refrigerated and kept for up to 1 week.

"2 c"

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