Categories: Sauces, gravies, seasonings
Ingredients
- 1 cup cider vinegar
- 3/4 cup chopped carrots
- 1/2 cup chopped onion
- 2 clove garlic, minced
- 2 Tbsp. lime juice
- 1/4 cup chopped yellow sweet pepper
- 2 fresh Fresno chile peppers, seeded and chopped
- 1/2 of a fresh habanero chile pepper, seeded and chopped
- 1/8 tsp. cayenne pepper
- 1 Tbsp. light butter with canola oil
- 3 Tbsp. crumbled reduced-fat blue cheese
Directions
- In a saucepan, combine vinegar, carrots, onion, garlic, lime juice, and 1/2 tsp. salt. Bring to boiling; reduce heat. Simmer, uncovered, 20 minutes or until vegetables are tender. Remove from heat; cool.
- Transfer mixture to a blender. Add 1/4 cup water, the sweet pepper, chiles, and cayenne. Cover; blend until nearly smooth, adding water if needed for desired consistency. Return to saucepan. Stir in butter. Add meatballs, and heat through. Sprinkle with cheese to serve.