Peach-Habanero Chile Sauce

recipe

Yield:

Makes 3 cups

Recipe from


Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 cup finely chopped onion
3 garlic cloves, finely chopped
1 shallot, finely chopped
1 habanero chile, finely chopped
2 peaches, peeled and chopped
1/2 cup white wine
1 (8-ounce) bottle clam juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon cornstarch
1/2 cup water

Preparation

Melt butter with oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes or until onion is tender. Add garlic and shallot, and cook 1 minute. Add habanero chile; cook 1 minute. Stir in peaches, and cook 3 minutes. Add wine; cook 3 minutes. Stir in clam juice, and cook 2 more minutes.

Process peach mixture in a food processor or blender until chunky, stopping to scrape down sides; stir in salt and pepper.

Place peach mixture in a saucepan over medium-high heat. Stir together cornstarch and water, and stir cornstarch mixture into peach mixture. Bring to a boil; boil 1 minute or until thickened, stirring constantly. Serve warm over Pecan-crusted Trout.

Note:

Marithyme Treasures

October 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note