This hot sauce is named after my very dear friend, Francesco. I always joke that Francesco is really an Indian man trapped in an Italian body, and he tells me I am really an Italian trapped in an Indian body. He and his beautiful and elegant wife lived in Madras when I was veryyoung. He is now so addicted to this sauce that I feel like a drug dealer when he calls to say he’s finished his stash. With four children, he is forced to hide it deep in the back of the fridge. I love the taste of hot and sweet in the same bite, as you may have figured out by now. And I love the tear-inducing fieriness of pickled chipotle peppers. My favorite brand, La Morena, comes in a bright orange can. This condiment will keep nicely in the fridge for a couple of months.

Chipotle and Date Chutney

Ingredients

• 10 fresh or dried dates, pitted, cut into chunks
• 4 plum tomatoes, seeded, with the juice squeezed from them
• 13 ounces pickled chipotle peppers in adobo sauce
• 2 cloves garlic
• 1/3 cup honey
• 1 teaspoon coarse sea salt

Instructions

In a blender or processor, combine all the ingredients and blend until they make a thick paste. Pour into a deep saucepan and cookover medium-low heat for about 5 to 6 minutes, adding 1/4 cup of water halfway through and stirring. Cool and then store in an airtight glass jar. Makes about 3 1/2 - 4 cups.

Do you like the spicy sweet flavor as much as Francesco and I do? What other flavors leave you craving more?

Photo Source: nuecesydulces.mx