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
- 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.
- 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.