Caribbean Style Sweet Chili Sauce/Salsa

Ingredients

• 1 pound red chili peppers, chopped (see comments above - try ghost peppers, Scotch Bonnets, habaneros, or

• even milder peppers - or a combination of them all!)

• 1 8-ounce can sliced peaches in heavy syrup (pears works well, too)

• 1/4 cup yellow mustard

• 1/4 cup brown sugar

• 1/4 cup molasses

• 1/2 cup distilled white vinegar

• 1 teaspoon ground cumin

• 1/4 teaspoon ground ginger

• 1 teaspoon salt

• 1 teaspoon black pepper

Preparations

Set oven to broil.

Slice the peppers in half lengthwise and set them onto a baking sheet. Broil them about 15-20 minutes, or until the skins char and blister.

An alternative to broiling which I prefer is to just roast them over an open burner (gas rangetop) Don’t get too close to the heat source. Remove, cool, and peel.

Add peaches to a food processor and process until fairly smooth.

Add chili peppers, molasses, brown sugar, mustard, vinegar, salt, paprika, cumin, and ginger. Process until smooth.

At this point, you can strain through a food mill if you want a silkier style sauce. Or, simply pour directly into a bowl or jar and cover. I do about half and half but then add the strained leftovers back to the remainder for a really good salsa

Since some ingredients are fresh this does have a bit of a shelf life. The sauce will last a while but the salsa will turn darker if you used fresh peaches. Refrigerate overnight to allow the flavors to mingle.

Urban Cowgill 2016