No seriously, this is quite good. Think about it, first you taste a little tartness from the apple cider vinegar, which wakes up your taste buds, then since their awake you hit the with the heat and smokey flavor from the fire roasted peppers, just when you thought, wow this is hot, the sweetness from the honey sets in to balance it and then...that second of bliss leaves and all you have is the heat and a desire for another chip and some more salsa.
2 small bannana peppers
1 serrano chili pepper
1 red bell pepper
1/2 red onion
1 large heirloom tomato
2 T clover honey
1 T cider vinegar
roast the peppers and red onion on your grill until charred, peel off the charred skin but don't worry about getting it all off. Rough chop the red onion and the tomato. Add all the veggies into the blender, then puree until chopped and mixed.
Add the honey and cider vinegar, mix until blended. Taste and season with salt and pepper.
Can be served with chips or as a plate sauce for some sweet shrimp, sea scallops or pan seared white fish.
Thanks to my friend Barry from Bakersfield for sharing some of his private bee hive honey, which inspired this recipe.
2 small bannana peppers
1 serrano chili pepper
1 red bell pepper
1/2 red onion
1 large heirloom tomato
2 T clover honey
1 T cider vinegar
roast the peppers and red onion on your grill until charred, peel off the charred skin but don't worry about getting it all off. Rough chop the red onion and the tomato. Add all the veggies into the blender, then puree until chopped and mixed.
Add the honey and cider vinegar, mix until blended. Taste and season with salt and pepper.
Can be served with chips or as a plate sauce for some sweet shrimp, sea scallops or pan seared white fish.
Thanks to my friend Barry from Bakersfield for sharing some of his private bee hive honey, which inspired this recipe.
Recipes - Vegetables