Emeril's-style Hoisin Sauce
- 3 jalapeños, seeded and finely chopped
- 1 1/2 cups sugar
- 1 quart hoisin sauce
- 2 cups water
- 2 small limes, juiced
- 2 Tbsp minced garlic
In a food processor, puree the jalapeños with the sugar.
Add the hoisin sauce, water, and lime juice. Add the minced garlic. Pureé 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.Makes 1 1/2 quarts Source:
Submitted by: Recipe Group Member
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