4 c Cantaloupe, peeled
3 Shallots, chopped
1 Scotch bonnet chile seeded and chopped
2 tb Sugar
2 1/2 tb White wine vinegar
3/4 tsp. Salt
In a medium non reactive saucepan, combine the cantaloupe, shallots,
chile and sugar.
Boil over high heat until most of the liquid has evaporated, about 8 minutes.
Transfer to a blender and add the white wine vinegar and salt. Blend until smooth.
Let cool, then refrigerate in a glass jar for up to 2 weeks.
You can use this hot sauce to brush on pork ribs, chicken and vegetables before grilling or roasting, or serve sauce as a condiment at the table.