Name: Zesty Citrus Pepper Sauce: Brighten Any Meal!
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 each red and green bell pepper (seeds and membrane removed, diced ¼ to ⅓ inch); 1 teaspoon vegetable or olive oil; 2 lemons (cut in wedges); 2 limes (cut in wedges); 2 small oranges (cut in wedges); 2 medium jalapeno peppers (seeds and membrane removed, minced or sliced ¼ inch); 1 cup white sugar; ½ cup brown sugar; 3 cups water; 2 tablespoons cornstarch

The secret to a truly outstanding citrus pepper sauce lies in balancing the sweet and tart notes with a gentle kick of heat. This citrus pepper sauce recipe brings together the bright flavors of lemon, lime, and orange with the subtle warmth of jalapeños, creating a versatile condiment that can improve a variety of dishes. Crafted for ease and maximum flavor, this citrus pepper sauce is ideal for anyone looking to add a gourmet touch to their weeknight meals or special occasions. I recall the first time I experimented with reducing the liquid; getting the consistency just right ensures all those beautiful flavors concentrate without becoming too syrupy.

⏱ Time: 35 min

👥 Servings: 8-10

📊 Level: Easy

🥗 10 ingredients

Zesty Citrus Pepper Sauce: Brighten Any Meal!

Citrus pepper sauce: prepare this bright condiment with fresh bell peppers, lemons, limes, and oranges. Perfect for glazing chicken or fish.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 10

Course: Sauce

Calories: 95

Ingredients Method Notes

Ingredients

1 each red and green bell pepper (seeds and membrane removed, diced ¼ to ⅓ inch)
1 teaspoon vegetable or olive oil
2 lemons (cut in wedges)
2 limes (cut in wedges)
2 small oranges (cut in wedges)
2 medium jalapeno peppers (seeds and membrane removed, minced or sliced ¼ inch)
1 cup white sugar
½ cup brown sugar
3 cups water
2 tablespoons cornstarch

Method

In a sauce pan sauté peppers in oil just until tender, don’t allow to brown.
Add citrus fruit, jalapeno, sugars and 3 cups water. Bring to a boil then reduce heat and simmer to reduce liquid to about 2 cups.
Strain liquid through a sieve placed over a bowl, press down on solids to remove as much liquid as possible. Return liquid to sauce pan. Save some of the solids to use as a garnish for serving.
Dissolve cornstarch in 2 tablespoons of water. Whisk into the citrus pepper sauce and heat over medium low heat, stirring constantly until mixture begins to thicken.
Serve chilled or at room temperature with chopped citrus peel and peppers.

Notes

– For extra brightness, add a teaspoon of fresh citrus zest (lemon or lime) at the very end, after thickening.
– If the sauce becomes too thick, whisk in a tablespoon of water or citrus juice until desired consistency.
– Store leftover citrus pepper sauce in an airtight container in the refrigerator for up to 5-7 days. It can also be frozen for up to 2 months; thaw overnight in the fridge before reheating gently.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For extra brightness, add a teaspoon of fresh citrus zest (lemon or lime) at the very end, after thickening.
If the sauce becomes too thick, whisk in a tablespoon of water or citrus juice until desired consistency.
Store leftover citrus pepper sauce in an airtight container in the refrigerator for up to 5-7 days. It can also be frozen for up to 2 months; thaw overnight in the fridge before reheating gently.

Experiment with this citrus pepper sauce on grilled chicken, baked fish, or even as a unique topping for cream cheese and crackers. Its bright profile is sure to become a new favorite!