Peach-Habanero Chile Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Pecan-crusted Trout with Peach-Habanero Chile Sauce Ingredients:
2 tablespoons butter |
2 tablespoons olive oil |
1 cup finely chopped onion |
3 garlic cloves, finely chopped |
1 shallot, finely chopped |
1 habanero chile, finely chopped |
2 peaches, peeled and chopped |
1/2 cup white wine |
1 (8-ounce) bottle clam juice |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 tablespoon cornstarch |
1/2 cup water |
Directions:
1. 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 shallot, and cook 1 minute. Add habanero chile; cook 1 minute. Stir in peaches, and cook 3 minutes. Add wine; cook 3 minutes. Stir in clam juice, and cook 2 more minutes.
2. Process peach mixture in a food processor or blender until chunky, stopping to scrape down sides; stir in salt and pepper.
3. 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.
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