Mint Habanero Sauce

1. 1

   In a nonreactive saucepan cook vinegars and sugar over medium-high heat until sugar is completely melted and mixture is reduced by at least half and is thick. Finely chop peppers, removing seeds and membranes for a milder sauce, or chop them in to make a hotter sauce. Carefully transfer mixture to a blender and add the habaneros and mint. Blend until smooth. Let cool to room temp or serve warm with chicken, goat, lamb, or mutton.

2. 2

   Note: This mixture works well in a meat injector while still warm and has not set up, or leave less thick if using in this manner.

* Per serving · 4 servings · Values may vary.

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