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Ingredients
- 1/3 cup pickled hot peppers, canned or jarred
- 1/2 cup pickled giardiniera (carrots, peppers, cauliflower, onions, celery), drained
- 1/3 cup sweet yellow onion, cut into chunks
- 1 cup water
- 1 tablespoon white wine vinegar
- 1/4 teaspoon dijon mustard
- 2 teaspoons cumin, dry toasted
- 2 1/4 teaspoons salt
- 1/4 teaspoon turmeric
- 1/4 teaspoon black pepper
- 1/4 cup C&H® Dark Brown Sugar
- 1 teaspoon molasses
- 1 1/2 teaspoons vegetable base concentrate
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Instructions
Yields: about 1 1/2 cups sauce
Trim and seed peppers from the jar and those in the giardiniera mix. Combine peppers, giardiniera and raw onion and purée in food processor until smooth. Add water, if necessary, if mixture is too thick. Continue to process until very smooth.
Combine all ingredients together in medium pot and heat to boil. Reduce heat and simmer 10 minutes, stirring occasionally. Allow mixture to cool.
Store in refrigerator in tightly sealed container for up to 2 weeks.
Additional Tips
The peppers used for this recipe should have a heat index or “Scoville” rating somewhere between a poblano pepper and a jalapeño. The resulting sauce should be comfortably spicy, but not hot like a “hot sauce”.
