Peach-Habanero Chile Sauce

Categories: Sauce | Vegetarian

Ingredients:

  • 1 1/2 tsp butter
  • 1 1/2 tsp olive oil
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 green onion (white part only, save green stems for garnish), finely chopped
  • 1/2 habanero chile, finely chopped
  • 1 peach, peeled and chopped
  • 1/4 cup white wine
  • 1/2 cup chicken or fish stock
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 tsp cornstarch
  • 1/4 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 green onion, and cook 1 minute.
  • Add habanero chile; cook 1 minute.
  • Stir in peaches, and cook 3 minutes.
  • Add wine; cook 3 minutes.
  • Stir in stock, 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, garnished with chopped green onion (green parts) and leftover julienned habanero.
First Made:
2010-09-25
Yield:
1.5 cups
Source:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1120400




http://rubby.ca/cookbook/recipe.php?id=545