Cherry Jalapeno Sauce

Source

Ingredients

Display units in Metric

2	tablespoons	olive oil
1	cup	onion diced
¹⁄₂	cup	yellow bell pepper Coarsely Chopped
1	large	jalapeno Seeded and Coarsely Chopped
3	cloves	garlic crushed
¹⁄₂	teaspoon	salt
¹⁄₂	teaspoon	black pepper
¹⁄₂	teaspoon	ground cumin
16	ounced	dark sweet cherries frozen
¹⁄₄	cup	dry red wine
2	tablespoons	cider vinegar
2	tablespoons	sugar

Heat the olive oil in a large heavy skillet over medium heat.

Stir in onion, bell pepper and jalapeno. Saute 5 minutes. Add garlic, salt, pepper and cumin.

Cook and stir 30 seconds. Stir in the cherries, red wine, vinegar and sugar. Turn heat to medium and bring to a boil.

Reduce heat and simmer for 15 minutes.

Carefully transfer mixture to food processor and blend until very smooth. Strain sauce through a fine-mesh sieve into a small bowl, pressing to extract all of the juice. Discard contents of sieve. Pour cherry sauce into an airtight container and cool completely. Store in the refrigerator.

Warm before serving.

Heat the olive oil in a large heavy skillet over medium heat.
Stir in onion, bell pepper and jalapeno. Saute 5 minutes. Add garlic, salt, pepper and cumin.
Cook and stir 30 seconds. Stir in the cherries, red wine, vinegar and sugar. Turn heat to medium and bring to a boil.
Reduce heat and simmer for 15 minutes.
Carefully transfer mixture to food processor and blend until very smooth. Strain sauce through a fine-mesh sieve into a small bowl, pressing to extract all of the juice. Discard contents of sieve. Pour cherry sauce into an airtight container and cool completely. Store in the refrigerator.
Warm before serving.

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