Root Vegetables in Hot Sauce

The original recipe calls this a Jamaican Hot Sauce, but I’m not sure of its origins. It is quite good and has a sneak-up-on-you heat.

INGREDIENTS
1    cup each carrots, potatoes and rutabagas, peeled, cubed ½ inch
2    tablespoons butter
3    cloves garlic, minced
2    tablespoons dark brown sugar
¼   teaspoon cayenne pepper
1    teaspoon lemon juice
1    teaspoon orange juice
2    teaspoons ground cumin
1    teaspoon chili powder

METHOD

Place the vegetable cubes into a medium sauce pan, cover with water and boil for about 10 minutes, or until they are fork-tender. Drain and place into a serving bowl. Set aside.

Melt the butter in a small skillet over medium-low heat and add the garlic. Cook for 30 seconds and add the sugar, cayenne, lemon and orange juice, cumin and chili powder, mixing well. Cook this mixture for 2 to 3 minutes until well incorporated and bubbling. Remove from the heat and pour over the vegetables, mixing well to coat. Serve immediately.

Based on a recipe from Food.com