BURNIN' BEAK SPICY DIPPING SAUCE FOR CHICKEN
Such an easy and delicious sauce! The Mild or Hot Habanero Pepper Jelly would work best with this recipe unless you'd like it super duper hot. Then, use the Super Hot Habanero Pepper Jelly. The Golden Ghost Pepper Jelly would be great too because it would give the sauce a slight citrus flavor.
Place all the sauce ingredients in a blender or food processor and whirl - that's it!
The raisins in the sauce combined with the serrano or jalapeño pepper give this sauce a rich, roasted, earthy flavor which compliments the chicken perfectly.
FOOD AND WINE PAIRINGS
A semi-oaky Chardonnay or light Pinot Noir would match well with this sauce recipe. Serve with sauteed green beans and brown or white rice on the side.
1/2 cup raisins
4 tsp white vinegar
3 garlic cloves
1/4 tsp salt or to taste
1 medium serrano or jalapeño pepper, seeded if desired
1 cup fresh cherry tomatoes
1/4 cup Burnin' Beak Habanero Marmalade
pinch of freshly ground black pepper
1. In a blender or food processor, combine raisins, vinegar, garlic, salt, chili pepper and tomatoes. Process until smooth.
2. Place mixture in a medium sauce pan and add remaining ingredients. Bring to a boil, reduce heat and simmer 15 - 20 minutes until desired consistency.
3. Remove from heat, let cool and refrigerate for later use or let cool and use immediately.
4. Use as a dipping sauce for grilled, baked or fried chicken.
Makes @ 3/4 cup
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