Citrus Pepper Dipping Sauce

Citrus Pepper Dipping Sauce

Another from Michael. Not sure if this is exactly the way he makes it, but it works for us. Use as a dipping sauce for chicken tenders.


1 each medium red and green bell pepper, seeds and membrane removed, diced ¼ to 1/3 inch 1 teaspoon vegetable oil 2 lemons, cut in wedges 2 limes, cut in wedges 2 small oranges, cut in wedges	2 medium fresh jalapeno peppers, seeds and membrane removed, minced or sliced ¼ inch 1 cup white sugar ½ cup brown sugar 3 cups water 2 tablespoons cornstarch water to dissolve cornstarch

In a sauce pan sauté peppers in oil until just tender, don't allow to brown. Add remaining ingredients and bring to a boil. Reduce heat and simmer to reduce liquid to about 2 cups. Use a slotted spoon to remove the citrus peel and most of the peppers, or place in a sieve and drain. When using the sieve method, press down on with the back of a spoon to remove all liquid. Return liquid to sauce pan. Save some of the solids to use as a garnish for serving. Dissolve cornstarch in small amount of water (about 2 tablespoons). Add to liquid in sauce pan and heat over medium low heat, stirring constantly until mixture begins to thicken. Scrape bottom and side of pan frequently. Spoon immediately into a storage container and cover to prevent scum from forming. Serve chilled or at room temperature.

Hint: Cut the citrus into quarters lengthwise and then into 1/2 inch slices.

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