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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 83
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 101mg
Total Carbohydrate 20g
Dietary Fiber 0g
Sugars 14g
Protein 0g
Vitamin A  4%Vitamin C  28%
Calcium  2%Iron  3%
Potassium  4%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carribean Ginger Pepper Sauce

Date Added: June 11, 2009


2 Tablespoons Cornstarch
1 Cup Water
1/4 Cup Sugar
1 Teaspoon Cayenne Pepper
1/4 Cup Unsweetened Pineapple Juice
1/4 Teaspoon Salt coarse
1/2 Cup Pineapple chunks
1 Tablespoon Cilantro Chopped
2 Tablespoons Jalapeno Peppers seeded, minced
1/4 Cup Lime Juice fresh preferred
2 Tablespoons Fresh Ginger peeled,shredded
2 Tablespoons Chardonnay or dry white wine
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1. In a saucepan, blend the salt, cornstarch, sugar, lime juice, and pineapple juice until smooth.

2. Premix and gradually stir in the water, soy sauce, ginger, Jalapeno, and Cayenne.

3. Cook over medium heat, stirring constantly until the sauce is thick and transparent.

4. Finish the sauce by stirring in the pineapple chunks, Chardonnay, and cilantro.

5. Broil swordfish or chicken breast, basting with lemon and butter.

6. Then serve on a bed of rice, topped with a liberal portion of warm sauce.

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Dietary Notes:
This recipe is very low-sodium with 101mg per serving, low-fat with 0.17g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin C with 28% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Pineapple, Corn, Sulfites, Natural Sweeteners, Alcohol, Fructose Malabsorption, Hot Pepper, Cilantro allergies.
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