Ingredients
Equipment
Method
Cherries and Chilis
- Toast Dried Chiis, either over a flame, or in a dry skillet, until slightly blistered and pliable, (see photo and description in post)
- Place cherries and chilis into mixing bowl.
- In a saucepan, heat water until almost boiling, (160℉ to 180℉), pour over dry ingredients in bowl, cover tightly with a lid or plastic wrap. Allow to steep for about ten minutes, until the dried fruit and chilis have softened.
Cooking
- Heat saucepan over high heat until a drop of water dances across the inside surface. Add onions, stirring vigorously so as to uniformly brown and caramelize them, Turn down the heat to medium low once the onions are golden brown.
- Add brown sugar, continue cooking until melted.
- Add the minced garlic and sauté briefly, just to heat through.
- Lower heat to medium-low, add all liquid ingredients to the pan, starting with the water and reconstituted chilis and cherries.
- Bring mixture to a simmer, add seasonings.
- Remove from heat. Allow to cool.
Blending and Storage
- Once cooled enough to touch, blend half at a time in blender, carefully pulsing on low speed until smooth, so as to avoid the mixture from blowing out the top.
- Cool thoroughly under refrigeration. Finished sauce will last 2 weeks in the refrigerator, tightly sealed.
Nutrition
Notes
Over time under refrigeration, the sauce may thicken due to the pectin in the cherries. If it gets too thick for your taste, thin it back with a small amount of warm water.