Fruity Hot Saucehot sauce 4 cup cantaloupe, peeled or orange-fleshe 3 shallots, chopped 1 scotch bonnet chile seeded and chop 2 tablespoon sugar 2 1/2 tablespoon white wine vinegar 3/4 teaspoon salt In a medium nonreactive saucepan, combine the cantaloupe, shallots, chile and sugar. Boil over high heat until most of the liquid has evaporated, about 8 minutes. Transfer to a blender and add the white wine vinegar and salt. Blend until smooth. Let cool, then refrigerate in a glass jar for up to 2 weeks. Use to brush on pork ribs, chicken and vegetables before grilling or roasting, or serve as a condiment at the table. |
