Ingredients
Units
Scale
- 1 hot pepper (I’m using Scotch Bonnet)
- 1 1/4 cups strawberry preserves
- 2 tbs. butter
- 4-5 cloves garlic
- 1 tsp red pepper
- 1 and 1/3 tbs. balsamic vinegar
- 1 red onion (small/medium) - sliced
- 1 1/4 tsps. salt
Instructions
- Placed the peeled garlic cloves in a dry medium size cast iron pan over medium heat. Then add in the butter and the pepper (with the seeds). After the butter has begun melting, add in the red onion. Add in the red pepper and salt. Finally, add in the preserves, and stir gently to combined.
- Once the mixture has started to bubble around the edges, and has reduced to a thick liquid or reduction, add in the balsamic vinegar and turn off the heat. Stir gently, and then allow it to cool to room temperature on the stovetop.
- Once the sauce has reached room temperature, pour it into a blender and blend. The mixture can be refrigerated to achieve a thicker texture, or served immediately.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
