Cascabel and Cherry Sauce - Just Fruit Recipes


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Cascabel and Cherry Sauce

30 Cascabel peppers (dried)
800 g Dark sweet Cherries
1 dl Cognac
2 tb Honey
10 ml Salt


Remove seeds from Cascabel peppers and cherries. Put all ingredients in a food processor and use the knife on high speed to make a sauce. Boil the sauce 3 minutes and pour in small bottles. Boil the bottles (covered with water) 15 minutes to preserve the sauce. Will keep for several months. An opened bottle will keep for more than 1 week in the refrigerator. This is a medium hot sweet pepper sauce. Perfect with BBQ chicken.


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