Ingredients
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.
- 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.