Jalapeno sweet and tangy sauce

Makes: 1 cup


3- Jalapenos roasted, peeled, and seeded

1-shallot small diced

1-clove of garlic minced

1-tsp. – cilantro rough chop

½  cup.-Sherry vinegar

¼ cup- tequila

2-tbsp. – honey

1tsp. – toasted cumin

1-cup of ketchup

1-cup of chicken stock

  1. Sauté the roasted jalapenos, shallot, and garlic in a little olive oil until the shallots turn translucent. Deglaze with tequila, flame off, then add the cilantro, sherry vinegar, honey, toasted cumin, ketchup and stock.
  2. 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.
  3. Adjust the seasoning with salt, pepper, and vinegar if necessary.
  4. Continue to simmer if needed until the sauce reaches the right thickness and cool down for service.