Go to: Just Fruit Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
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.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.