Preparation:

In a food processor, puree the jalapeños with the sugar.

Add the hoisin sauce, water, and lime juice. Add the minced garlic. Pureé until fully incorporated.

Pour into a 2 quart container. Allow the sauce to sit for 1 hour to allow the sugar to dissolve. Stirring occasionally.

Remove from the heat and cool completely. Serve at room temperature.

The sauce will hold refrigerated for up to 1 week.

Makes: 1 1/2 quarts
Source:
Submitted by: Recipe Group Member
Date:

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