Ingredients
- 2 cups Jalapenos (8-10) - deseeded
- 1-2 Habanero - deseeded
- 1/2 Yellow Bell pepper
- 3 Tbsp Shallot (1 med)
- 1/4 cup Hot honey
- 3/4 cup Rose wine vinegar - or champagne vin
- 2 Tbsp Sugar
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/2 tsp Celery seed
Instructions
- Rough chop vegetables and place in food processor to only 1/2 full. Do in batches if processor is small. Pulse to get a nice fine dice. Don't go too far or you'll have a veggie soup!
- In medium saucepan over MED heat, add celery seeds and pepper, toast for 1 min.
- Add rest of ingredients, combine well and simmer on LOW heat, 10-12 min or until mixture thickens slightly. It will also thicken a bit after it cools.
- Using a fine mesh sieve, BRIEFLY drain mixture of excess water. Don't leave mix in the sieve, you want a little water retention.
- Chill and serve. Store in fridge up to two weeks but let's be honest, this won't last that long!
Tried this recipe?Let us know how it was!