Carribean ginger pepper sauce

Yield: 6 servings

Measure Ingredient
2 tablespoons Jalapenos; seeded, minced
1 teaspoon Cayenne pepper
¼ teaspoon Salt
2 tablespoons Cornstarch
¼ cup Granulated sugar
¼ cup Lime juice, fresh preferred
¼ cup Unsweetened pineapple juice
1 cup Water
\N \N Soy sauce
2 tablespoons Fresh ginger;peeled,shredded
½ cup Pineapple chunks
2 tablespoons Chardonnay or dry white wine
1 tablespoon Chopped cilantro

In a saucepan, blend the salt, cornstarch, sugar, lime juice, and pineapple juice until smooth. Premix and gradually stir in the water, soy sauce, ginger, Jalapeno, and Cayenne. Cook over medium heat, stirring constantly unyil the sauce is thick and transparent. Finish the sauce by stirring in the pineapple chunks, Chardonnay, and cilantro. Broil swordfish or chicken breast, basting with lemon and butter. Then serve on a bed of rice, topped with a liberal portion of warm sauce. Chile Pepper Magazine Posted by WILLIAM HALL, Prodigy ID# JFBV53A.

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