ingredients:
4-6 scotch bonnet peppers
¼ cup white vinegar
½ cup fresh pineapple, cubed
¼ tsp cumin powder
2 tablespoons coconut sugar (or 2 dates)
¼ teaspoon pink/celtic salt
¼ teaspoon black pepper
1-2 sprigs fresh parsley (or 1 teaspoon dried)
1-2 sprigs fresh cilantro (or 1 teaspoon dried)
4 leaves fresh basil (or 1 teaspoon dried)
1-2 sprigs fresh thyme (or 1 teaspoon dried)
instructions:
soak dates (if using) in warm water until soft & mushy.
blend all ingredients in a high-speed blender until well combined.
store in an airtight container refrigerated.
ENJOY!
note:
the amount of peppers you use is dependent on how mild or SPICY you want this sauce to be
to support my creative efforts buy me a "date" - since i don't drink coffee :-), share with a family member/friend who you think may find this content useful, or leave your comments/questions/feedback in the comments below.
- santana chevel
"infinite spirits expressed in the IAM. iam in you, as you are in me"
Comments