- 3 jalapenos, seeded and finely chopped
- 1 1/2 cups sugar
- 1 quart hoisin sauce
- 2 cups water
- 2 small limes, juiced
- 2 tablespoons minced garlic
In a food processor, puree the jalapenos with the sugar. Add the hoisin sauce, water, and lime juice. Add the minced garlic. Puree 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.
Recipe courtesy Emeril Lagasse, 2000