Ingredients

The following ingredients have 4 Servings
  • 1 each red and green bell pepper (seeds and membrane removed, diced ¼ to ⅓ inch)
  • 1 teaspoon vegetable or olive oil
  • 2 lemons (cut in wedges)
  • 2 limes (cut in wedges)
  • 2 small oranges (cut in wedges)
  • 2 medium 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
  • 2 tablespoons water

Instruction

  • In a sauce pan sauté peppers in oil just until tender, don't allow to brown.
  • Add citrus fruit, jalapeno, sugars and 3 cups water. Bring to a boil then reduce heat and simmer to reduce liquid to about 2 cups.
  • Strain liquid through a sieve placed over a bowl, press down on solids to remove as much liquid as possible. Return liquid to sauce pan. Save some of the solids to use as a garnish for serving.
  • Dissolve cornstarch in 2 tablespoons of water. Whisk into the citrus pepper sauce and heat over medium low heat, stirring constantly until mixture begins to thicken.
  • Serve chilled or at room temperature with chopped citrus peel and peppers.