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Prep Time
10 mins
Total Time
30 mins
Makes
½ cup (125 mL)

Ingredients

1 tbsp
canola oil
15 mL
1 cup
chopped roasted red peppers, patted dry
250 mL
3
cloves garlic, chopped
1
Scotch bonnet pepper, seeded and chopped
1 tsp
each mustard seeds and ground turmeric
5 mL
½ tsp
each ground cumin and salt
2 mL
¼ cup
apple cider vinegar
60 mL
3 tbsp
brown sugar
45 mL

Directions

Step 1
Heat oil in skillet set over medium heat. Cook roasted red peppers, garlic, Scotch bonnet pepper, mustard seeds, turmeric, cumin and salt 2 to 3 min. Add cider vinegar and brown sugar. Bring to a simmer; cook 3 to 5 min., scraping down sides as necessary, until aromatic and almost all liquid has evaporated.
Cool completely.
Step 2
Transfer to blender; puree until smooth. Sauce can be stored, tightly covered, in refrigerator up to 3 days. Serve with prepared Compliments Tex-Mex Cheese Sticks.

Tip

Scotch bonnet chilies are hot. Wear rubber or latex cloves to protect skin when handling.
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Nutrition Facts

Nutrition Description:
Per serving (2 tbsp/30 mL)
Calories:
35
Fat:
1
Carbs:
5
Sugar:
5
Sodium:
110 mg