Peach-Habanero Chile Sauce

Name: Peach-Habanero Chile Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 2 Tbsps butter; 227 grams clam juice; 1 Tbsp cornstarch; 3 garlic cloves, finely chopped; 1 habanero chile, finely chopped; 2 Tbsps olive oil; 237 milliliters finely chopped onion; 2 peaches, peeled and chopped; 1 teaspoons salt; 1 shallot, finely chopped; 118 milliliters water; 118 milliliters white wine

Peach-Habanero Chile Sauce is If you have salt, onion, clam juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Melt butter with oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Frying Pan

Add onion; saut 3 minutes or until onion is tender.

Ingredients you will need

Onion

Add garlic and shallot, and cook 1 minute.

Ingredients you will need

Shallot

Garlic

Add habanero chile; cook 1 minute. Stir in peaches, and cook 3 minutes.

Ingredients you will need

Habanero Chili

Peach

Add wine; cook 3 minutes. Stir in clam juice, and cook 2 more minutes.

Ingredients you will need

Clam Juice

Wine

Process peach mixture in a food processor or blender until chunky, stopping to scrape down sides; stir in salt and pepper.

Ingredients you will need

Salt And Pepper

Peach

Equipment you will use

Food Processor

Blender

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.

Ingredients you will need

Corn Starch

Peach

Water

Equipment you will use

Sauce Pan

Serve warm over Pecan-crusted Trout.

Ingredients you will need

Pecans

Trout

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 2Tbsps

butter 227grams

clam juice 1Tbsp

cornstarch 3

garlic cloves, finely chopped 1

habanero chile, finely chopped 2Tbsps

olive oil 237milliliters

finely chopped onion 2

peaches, peeled and chopped 1teaspoons

salt 1

shallot, finely chopped 118milliliters

water 118milliliters

white wine

Recommended wine: Cava, Grenache, Shiraz

Chili on the menu? Try pairing with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Avinyo Cava Reserva. It has 4.8 out of 5 stars and a bottle costs about 17 dollars.