peach-habanero chile sauce

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.

Prepared: 2010-09-25

Makes: 1.5 cups

Categories: vegetarian

recipe source:
myrecipes.com