Caribbean Ginger Pepper Sauce

Great on broiled swordfish or chicken breast. Adapted from Chile Pepper Magazine.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 2  jalapeno peppers, seeded and minced
• 1  teaspoon cayenne pepper
• 1⁄4 teaspoon salt
• 2  tablespoons cornstarch
• 1⁄4 cup granulated sugar
• 1⁄4 cup fresh lime juice
• 1⁄4 cup  unsweetened pineapple juice
• 1  cup water
• 2  tablespoons soy sauce
• 2  tablespoons fresh ginger, peeled and grated
• 1⁄2 cup pineapple chunk
• 2  tablespoons dry white wine
• 1  tablespoon fresh cilantro, chopped

Directions

1. In a saucepan, blend the salt, cornstarch, sugar, lime juice and pineapple juice until smooth.
2. Mix the water, soy sauce, ginger, jalapeno and cayenne. Gradulally stir into the saucepan. Cook over medium heat, stirring constantly until the sauce is thick and transparent.
3. Finish the sauce by stirring in the pineapple chunks, wine and cilantro.
4. Serve portions of fish or chicken with a liberal dollop of warm sauce.