Carribean Ginger Pepper Sauce
Yield
3 cupsPrep
5 minCook
15 minReady
25 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
jalapeño pepper
seeded, |
|
| 1 | teaspoon |
cayenne pepper
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
cornstarch
|
|
| ¼ | cup |
sugar
granulated |
|
| ¼ | cup |
lime juice
fresh preferred |
|
| ¼ | cup |
pineapple juice
|
|
| 1 | cup |
water
|
|
| 1 | x |
soy sauce, tamari
|
*
|
| 2 | tablespoons |
ginger
fresh, peeled, shredded |
|
| ½ | cup |
pineapple chunks
|
*
|
| 2 | tablespoons |
white wine
dry |
|
| 1 | tablespoon |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
jalapeño pepper
seeded, |
|
| 5 | ml |
cayenne pepper
|
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
cornstarch
|
|
| 59 | ml |
sugar
granulated |
|
| 59 | ml |
lime juice
fresh preferred |
|
| 59 | ml |
pineapple juice
|
|
| 237 | ml |
water
|
|
| 1 | x |
soy sauce, tamari
|
*
|
| 3E+1 | ml |
ginger
fresh, peeled, shredded |
|
| 118 | ml |
pineapple chunks
|
*
|
| 3E+1 | ml |
white wine
dry |
|
| 15 | ml |
cilantro
chopped |
|
Directions
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.
