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Author Notes: I tweaked a recipe I found online and this is what I came up with! I love this sauce with shrimp, but it is really versatile...I have used it with grilled salmon, tilapia, grilled chicken (will post recipe). I usually use mango nectar as my "fruit" for the sauce, although I would imagine that other fruit nectars (peach, guava, pineapple, pear) would work really well, too! The hubby and I love spicy foods, so I use a whole habanero pepper. I wouldn't go any less than half of one pepper...and if you like heat and spice, go ahead and add as many peppers as you want! Info: 87 calories, 2g fat, 0 chol, 8.5mg sodium, 19g carbs, 12.5g sugars, 2.5g fiber —Laurel W
Makes about 1 cup, serves 4
tablespoon garlic, minced
habanero pepper (more than 1 if you are a brave soul!!)
1 can (12oz)
fruit nectar, I use mango, but you can be creative!
juice from one lime; can add more at end to taste
fresh cilantro, chopped
tablespoon oil, canola or grapeseed
- In a saucepan over medium-high, get the oil hot and then add the onion and garlic. Cook down until the onions are softened.
- Slice the pepper, remove seeds and cut into thin strips. I wear gloves when I do this. If you don't have gloves, use a plastic grocery bag to cover your finger-tips. [Trust me; you will thank me later... you do not want that pepper juice to go burning any eyes/noses/lips/etc after you chop up the pepper!] Add the pepper to the saucepan.
- Give it a minute or so and let the pepper have a little party in the pan with your onions and garlic. Then add your nectar. Mix well.
- Turn the mixture up to high and boil. You want to reduce the sauce down to about 1 cup. It will thicken a lot, so keep an eye on it. This will take 3-5min, but I usually stay near by and keep an eye on it.
- Once you get about 1 cup, remove the saucepan from the heat and let it cool down to room temp. Put the sauce into a mini-chopper (or something that will totally blend everything together) and blend until it looks very uniform in texture and much smoother.
- Add the lime juice and chopped cilantro and stir. If you wanted to serve it now, you can...but I like to have it super cold, so I throw it in the fridge for a little bit before serving. I prefer to actually make the sauce the night before I need to use it and have all the flavors combine overnight in the fridge. Yum! Will keep for a few days in the fridge.