Sauce: 1 8 ounces can tomatoes
1/4 cup raisins
2 tablespoons currant jelly
1 tablespoon canned chopped green chili peppers
1 clove garlic
2 teaspoons vinegar
1/4 to 1/2 teaspoon crushed red pepper
In a blender or food processor combine all the ingredients and blend until it is smooth. Place the sauce into a small pot bringing it to a boil and then simmer uncovered for 10 minutes or till the sauce reaches a brushing consistency. You brush the sauce on the chicken during the last 10 minutes of grilling.
Changes I made and will make to the sauce in the futureI used a Serrano pepper instead of canned chili peppers. When I make it again, I will use the whole pepper instead of 1 tablespoon of hot peppers. I like my sauce very hot and I found using 1 tablespoon isn't hot enough for my palette. It wasn't sweet enough so I added another tablespoon of jelly but next time I might try 1/2 cup of raisins instead of adding another tablespoon of currant jelly.
I loved the sauce and so did my husband, it is definitely a keeper and I see adding it to other recipes like my hubby pan sautéed shrimp dish.