Caramelized Peach And Jalapeno Creamy Hot Sauce
Ingredients
8 jalapeños
3 peaches
2 lime zested and iuiced
Pinch cayenne
Pinch salt
Pinch sugar
2 sprig fresh mint
1/4 c avocado oil
2 cloves garlic, minced
Salt to taste
Black pepper to taste
Tools needed:
Sharp knife
Cutting board
Sheet pan
Parchment paper
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Rubber spatula
How to make it:
Preheat oven to 425 F.
Wash peppers and peaches under cold running water. Let air dry and cut jalapeños in half and the peaches into quarters. Seed removal from jalapeños is optional.
Place peppers and peaches on parchment lined baking sheet and dress with 2 tbsp oil, 1 tbsp kosher salt and 2 tsp black pepper. Toss to coat evenly.
Roast 425 for 20-30 minutes, the peppers will be slightly blistered and the peaches will be lightly caramelized. They will be soft when ready.
Place the peppers, peaches, lime zest/juice, cayenne pepper, sugar, salt and pepper into a food processor. Pulse 3-4 times to break up, stop and scrape the sides. Turn processor on high and drizzle in the oil. Drop in the minced garlic and mint leaves. Puree for 15-20 seconds. Taste and adjust seasoning as desired.
Place in food safe glass container, cool at room temperature for 20 minutes. Use immediately and keep excess in the refrigerator. This will keep for 1 week.
Serve with tacos, quesadillas, grilled skirt steak etc.
****Here’s a quick chickpea taco that this sauce is amazing with:
1 can each garbanzo and black beans, drained and rinsed
1 tsp paprika
1 tsp chili powder,
1 tsp cumin
2 tsp garlic powder
2 tsp onion powder
1 tbsp white distilled vinegar
1 shallot
3 cloves garlic
2 tbsp avocado oil
Thinly slice shallot and garlic, place in a mixing bowl with a pinch of salt. Add oil and whisk in oil. Add spices and the beans. Gently toss to coat. Serve on flour tortillas of crispy corn tortillas.
Enjoy!
Logan
