Pomegranate Habanero Hot Sauce

Preparation

Slice red peppers, discarding inner pith, seeds, and stem. Slice garlic.
Wearing gloves, remove stem and seeds of habanero peppers and roughly slice.
Add red pepper, garlic, and habanero slices to small pan along with apple cider vinegar, 1 cup filtered water, and sea salt.
Cover pan, bring mixture to a simmer, and cook for 15 minutes on low heat. Remove lid and set aside to cool slightly.
Add pomegranate juice to a separate pan and reduce on high for 5 minutes, or until mixture is reduced to half a cup in volume.
Add pepper mixture, remaining liquid, reduced pomegranate juice and goji berries to a blender. Blend until smooth.
Keep refrigerated for a few months.

Ingredients

2 red peppers
2 garlic cloves
8 habanero peppers
1/2 cup apple cider vinegar
1 tablespoon sea salt
2 cups pomegranate juice
3 tablespoons goji berries

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Pomegranate Habanero Hot Sauce

Preparation

Ingredients

In This Recipe

POM Arils

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