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Spices/Sauces/Rubs


�1 cup drained jalapeno slices (from a jar)
�4 tablespoons jalapeno liquid (from the same jar of peppers)
�� teaspoon cayenne powder
�� teaspoon cumin
�1 tablespoon cilantro
�1 teaspoon agave nectar
�1/2 teaspoon Tabasco
�1/4 teaspoon oregano
�1 teaspoon fish sauce (optional)
�1 teaspoon chili paste
�2 garlic cloves
�2 teaspoon sugar
� 1/4 teaspoon powdered ginger
�1 tablespoon lime juice
�1 ripe pear, skinned and seeded
�1/4 cup water

1.Place all ingredients into a medium sauce pan and bring to a boil.
2.Reduce to a low boil and boil covered for 20 minutes.
3.Once the sauce is done, puree with an immersion blender until smooth.
4.At this point you can jar the finished sauce and then seal using normal canning methods, or place in your refrigerator and use within two weeks.

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