Stone Fruit Hatch Chutney Sauce
A truly one of a kind medium heat, gluten free, low sodium chunky sauce made with vine ripe tomatoes, roasted hatch peppers, mangos, peaches, apricots and golden raisins. A combination of chutney and a sauce with a “Southwest Flair”.
Grilling Sauce for chicken, pork and salmon, Sautéing sauce for vegetables and is especially good to sauté fresh kale and mixed veggies. Excellent over baked brie or over cream cheese topped with lightly salted pecans. (The versatility is the most important thing about this sauce). Use as a topping for grilled chicken, fish, pork, polish or kielbasa sausage, tacos, cream cheese. Heat and use as a finishing sauce on grilled beef, turkey, tuna or salmon patties. Dressing: 1/4 c mayo, 1/4 c sour cream or Greek yogurt, 1/2 c sauce; mix & chill.
LIGHT BROWN SUGAR (MOLASSES, SUGAR), TOMATO (FRESH VINE-RIPENED CALIFORNIA TOMATO, CALCIUM CHLORIDE AND CITRIC ACID), WATER, APPLE CIDER VINEGAR, HATCH VALLEY GREEN CHILES (GREEN CHILES, SALT, CITRIC ACID AND CALCIUM CHLORIDE), SWEET RED PEPPER, APPLE JUICE CONCENTRATE, MANGO, AGAVE NECTAR, PEACH, GOLDEN RAISIN, ONION, DRIED APRICOT, HABANERO CHILE PEPPER, ROASTED JALAPENO PEPPER, XANTHAN GUM, AND DISTILLED VINEGAR.