Hot Cherry Pepper Sauce

Written by on in Condiment, Dinner, Side Dish, Snack

I am not sure why the cherry pepper doesn’t usually get the spotlight it deserves. They’re small, spicy peppers that pack a lot of heat for such a little pepper. Perhaps you’ve had hot cherry pepper relish at the deli on your sandwich? I decided to make these often overlooked peppers into a delicious sauce for our leftover chicken. We served them as sandwiches, but you can also use the sauce to dip nuggets, or serve over chicken breasts, or maybe over pasta – it’s up to you! My husband said my sauce was so good I should sell it!

Hot Cherry Pepper Sauce
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Hot Cherry Pepper Sauce

Recipe by The Cooking LawyerCourse: Dinner, LunchCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

Ingredients

  • 5 Cherry peppers, slice thin, seeds removed (fresh)

  • 1/2 Onion, sliced thin

  • 1/2 cup wine

  • 2 cups chicken broth (or vegetable)

  • 1 TBS corn starch

  • Non-stick cooking spray

Directions

  • Slice onions and cherry peppers. If you like it hot, remove the seeds and membranes from the cherry peppers.
  • In a sauté pan, sauté the onions and cherry peppers with non-stick cooking spray over low heat.
  • Once softened, add the white wine. Cook for 60 seconds.
  • Create a slurry by mixing the corn starch with the broth.
  • Then add the broth.
  • Bring to a boil.
  • Turn heat to low and let simmer for about five minutes.
  • At this point, the sauce is done. You can choose to add chicken breasts directly into the sauce or serve the sauce on the side of your dish.

Notes

  • Let me know how you used this sauce in the comments. Subscribe below for news of my next recipe.