RUM GUAVA GLAZE

Spicy Rum Guava Glaze

Ingredients:

3 tablespoons olive oil

1 pound yellow onions, roughly chopped

6 ounces (3.4 cup) guava jelly

1 1/4 cups water.

1/3 cup Sriracha

5 tablespoons dark rum

2 1/2 tablespoons lemon juice

2 tablespoons tomato paste

5 teaspoons light brown sugar

2 1/2 teaspoons apple cider vinegar

1/4 teaspoon ground allspice

1/8 teaspoon curry powder

1 star anise

1 habanero pepper, stemmed and seeded

Kosher salt, to taste

Directions:

In a medium saucepan, heat the olive oil over medium-high heat.

Add the onions and cook until soft and light brown around the edges, 8 minutes.

Add the remaining ingredients, except the habanero and salt, then bring to a simmer.

Cook, stirring occasionally until slightly thickened, 12 to 15 minutes.

Remove from the heat and transfer to a blender with the habanero.

Purée until smooth, then season with salt.

Allow to cool completely before using, then store in the refrigerator for up to 1 week.

Notes:

Use this glaze on ham, chicken or shrimp, on the grill or in the oven.

Habañero peppers are no joke. If you can't handle the heat, use serrano or jalepeño peppers instead. In fact, if you want to leave them out altogether I won't judge you.

Yes I will. I will totally judge you.