Chef’s Table: Blue Claw Crab Eatery
Sweet Hots Taco Sauce

Serves 3-4

1
white or yellow onion, chopped

1
red onion, chopped

7
green California peppers

2-3
red, yellow or orange peppers

1 cup
sugar

¼ cup
corn syrup

1 cup
vinegar

3-4 shakes
onion salt

4 pinches
dried picante salsa mix

2 pinches
dried chile powder with salt and lemon

Matt Klarmann, kitchen manager

Matt Klarmann, kitchen manager

Method:

Combine the sugar, corn syrup, vinegar, onion salt, picante salsa mix and dried chile powder and cook over medium-low heat until the sugar is melted. Thoroughly stir the mixture and heat to a slight boil. Add the onions to the sugar syrup solution and cook for an additional 10 minutes. Set aside.

Under a broiler, cook the peppers until the skin boils and separates. Remove from heat and allow the peppers to cool under a towel or in a paper bag. Once they are cooled, carefully remove the skin and seeds. Thinly chop the peppers and add them to the syrup mixture. Cook the mixture over medium-low heat until the peppers have softened and the flavors have thoroughly mixed.

Pour over your favorite protein for a taco – fish, shrimp, chicken or steak, for example.

When You Go: 
Blue Claw Crab Eatery
4494 Route 130 North • Burlington
609-387-3700 • crabeatery.com

April 2014
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