Pomegranate Serrano Hot Sauce

• 8 serrano peppers
• 1 cup pomegranate juice
• 1/4 cup pomegranate molasses
• 1/4 cup red wine vinegar
• 3 cloves garlic
• 2 tablespoons honey
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt

Instructions

1. 1Roast serrano peppers until charred. Blend with pomegranate juice, molasses, vinegar, garlic, honey, and spices until smooth. Simmer for 15 minutes to reduce and concentrate flavors. The pomegranate molasses adds incredible tangy-sweet depth. Bottle and refrigerate for up to 3 weeks. Gorgeous ruby-red color!

Flavor Profile

Best For