Recipe#5786

Title: CARRIBEAN GINGER PEPPER SAUCE

From: The Meades 
Date: Mon, 6 May 1996 06:24:00 -0400 
Chile Pepper Magazine

   2      tablespoons   Jalapenos; seeded -- minced
   1      teaspoon      Cayenne pepper
     1/4  teaspoon      Salt
   2      tablespoons   Cornstarch
     1/4  cup           Granulated sugar
     1/4  cup           Lime juice -- fresh preferred
     1/4  cup           Unsweetened pineapple juice
   1      cup           Water
                        Soy sauce
   2      tablespoons   Fresh ginger;peeled -- shredded
     1/2  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.