Spicy XO sauce
This one’s for the spice lover in your life. For this sauce, Palm House's executive chef Lea Walker pulls influence from the Caribbean, as well as Latin America and Africa for an everything sauce that has one hell of a kick.
3 Fresno chilies
2 habanero chilies
1 clove garlic
2 cups apple cider vinegar
1/2 cup white sugar
3 whole Thai chilies
Pulse the first three ingredients in food processor.
In a medium sauce pot over high heat, bring the vinegar and sugar to a boil with the whole Thai chilies. Remove from the heat and pulse all the ingredients together.
Return the pot to the stove, bring to a simmer and cook for 20 minutes until slightly thickened. Cool and refrigerate.