Cherry Jalapeno Sauce

2012-06-02
cherry jalapeno sauce

Cherry Jalapeno Sauce

I didn’t blend the sauce. I served it chunky and it was wonderful!

Source: www.lowcarbdish.com

Course: Condiments

Cuisine: American

Ingredients

  • 2 tablespoons olive oil
  • 1 cup onion diced
  • 1/2 cup yellow bell pepper Coarsely Chopped
  • 1 large jalapeno Seeded and Coarsely Chopped
  • 3 cloves garlic crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 16 ounced dark sweet cherries frozen
  • 1/4 cup dry red wine
  • 2 tablespoons cider vinegar
  • 2 tablespoons sugar

Directions

  1. Heat the olive oil in a large heavy skillet over medium heat.
  2. Stir in onion, bell pepper and jalapeno. Saute 5 minutes. Add garlic, salt, pepper and cumin.
  3. Cook and stir 30 seconds. Stir in the cherries, red wine, vinegar and sugar. Turn heat to medium and bring to a boil.
  4. Reduce heat and simmer for 15 minutes.
  5. Carefully transfer mixture to food processor and blend until very smooth. Strain sauce through a fine-mesh sieve into a small bowl, pressing to extract all of the juice. Discard contents of sieve. Pour cherry sauce into an airtight container and cool completely. Store in the refrigerator.
  6. Warm before serving.

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