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freshly squeezed orange juice
roasted garlic puree
freshly squeezed lime juice
minced fresh cilantro
Combine the smoked jalapenos, marmalade, honey, orange juice, V8 juice, chili powder, cumin, garlic puree, coriander, and salt in a large Dutch oven and bring to a boil over high heat.
Combine the cornstarch and water in a small bowl and mix well.
Decrease the heat to medium and add the cornstarch mixture to the saucepan with a whisk.
Cook for 2 minutes, decrease the heat to low, and cook for about 5 minutes longer, or until the mixture coats the back of a spoon.
Remove from the heat and strain the sauce through a fine-mesh sieve.
Puree the cooked jalapeno in a food processor and add back to the sauce.
Add the lime juice and cilantro.
Refrigerate in an airtight container for up to 3 weeks. (I usually keep half in the refrigerator and half in the freezer, for later use.)
Last Updated: Thu, Jun 12, 2014