Date: October 27th, 2011
Makes: 1 cup
3- Jalapenos roasted, peeled, and seeded
½ – peach seeded quartered and grilled
2-shallot small diced
2-clove of garlic minced
½ cup- white balsamic vinegar
¼ cup- rum
2-tbsp. – honey
½ – vanilla bean split and seeded
1-cup of ketchup
1-cup of chicken stock
salt and pepper to taste
- Sauté the roasted jalapenos, shallot, and garlic in a little olive oil until the shallots turn translucent. Deglaze with rum, flame off, then add the balsamic vinegar, honey, ketchup and stock.
- Cook on the stove at a low simmer until reduced by 1/3. Puree the mixture in a blender and season with salt and pepper.
- Adjust the seasoning with salt, pepper, and vinegar if necessary.
- Continue to simmer if needed until the sauce reaches the right thickness and cool down for service.