Jalapeño Apple

When I first made this sauce a couple years ago, it was the first time I used fruit as a sweetener. Up until then, everything was about lots of heat, which my wife and I are totally into, so using carrots and onions added plenty of sweetness. But with a plethora of jalapeños coming out of the garden, I wanted something I could use on my eggs in the morning when super heat wasn’t what my palette wanted.

My wife suggested green apples so I rushed out to the local Fresh Thyme and came home with a big bag of nice Granny Smith apples. The resulting sauce became a breakfast staple for us. Today I make this sauce with apples I grow in my backyard on two trees: Honeycrisp and Zestar.