Ingredients
16
16 servings
- •2 tablespoons olive oil
- •1 onion, roughly chopped, divided
- •20 habanero peppers, halved
- •5 aji dulce peppers, halved
- •8 cloves garlic, chopped
- •1 cup pineapple juice
- •6 tablespoons lime juice
- •¼ cup tequila
- •¼ cup white vinegar
- •8 sprigs cilantro, chopped
- •2 sprigs culantro
- •1 teaspoon white sugar
- •1 teaspoon dried oregano
- •½ teaspoon salt
- •½ teaspoon ground black pepper
- •½ teaspoon cacao powder
- •½ teaspoon ground cumin
Instructions
- Heat oil in a saucepan over medium heat. Add 1/4 of the onion, habanero peppers, aji dulce, and garlic. Cook and stir until tender, about 3 minutes. Let cool at least 5 minutes.
- Transfer pepper mixture to a blender. Add pineapple juice, lime juice, tequila, vinegar, cilantro, culantro, sugar, oregano, salt, black pepper, cacao powder, and cumin. Blend until smooth. Pour sauce into a glass bottle with a lid; let stand for a least 1 week for flavors to blend.
Nutritional Facts
Per 16 servings
- Calories: 52
- Carbohydrate: 7g
- Fat: 2g
- Fiber: 1g
- Protein: 1g
- Sugar: 4g
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