Kamenade Habanero Sauce Recipe

Ingredients

8 cloves garlic, minced

2/3 cup water

1 (10 ounce) package lima beans

1/2 green bell pepper, chopped

1 tablespoon ground black pepper

1 tablespoon chili powder

1 tablespoon ground cumin

2 tablespoons cayenne pepper, or to taste

Directions

Heat olive oil in a well to medium-size skillet over medium heat. Fry garlic, scallions, red wine vinegar, cherries and green peppers in olive oil until golden. Remove them from saucepan. Add lemon juice, chili powder, and cumin; mix together. Heat light approximately to simmer.

Stir salted halved kidney beans and green mushrooms into saucepan in 2 tablespoons olive oil. Serve over pasta or noodles.

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Comments

Rhondo writes:

⭐ ⭐ ⭐ ⭐ ⭐

I gave it 10 stars, it was very tasty but the sauce was lacking. I used olive oil instead of water and added a small pinch of ground ginger. I will make this again.

aLaB123 writes:

⭐ ⭐ ⭐

This came out pretty good, I can't wait to try it w/ the fresh veggies! I had to make my own balsamic viniagrette, so that's what I'll be focusing on next time.