Manzano Pepper Hot Sauce

Fruity and spicy, I love these peppers.

Manzano Pepper Hot Sauce
makes 1 big bottle

4-5 manzano peppers, washed and seeded
1 onion, finely diced
1 clove garlic, minced
1 Tablespoon butter
1 Tablespoon sugar
1 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Mexican oregano
1/2 cup cider vinegar
3/4 – 1 cup vegetable stock

Saute peppers and onion in butter until onion barely turns golden at the edges.  Season with sugar, salt, pepper and oregano.  Add vegetable stock and allow to simmer for 1-2 minutes.  Turn off the heat and add vinegar.  Let cool.  Puree in a blender and bottle.  Use immediately or refrigerate.

Brush on chicken at the end of grilling for a light, fiery hot glaze.

(Or, use it as you would any hot sauce.)