This bright spicy Citrus Pepper Dipping Sauce is a delightful sauce for dipping your favorite chicken or fish strips. Or baste it on chicken, pork or fish before roasting or grilling.
Here's another sauce recipe that my brother used to make when he was a chef in New Orleans. He'd serve it for dipping fried chicken or seafood. I used on some grilled chicken instead of barbecue sauce - so good!
It is a simple recipe, with simple ingredients but complex flavors; sweet, spicy, tangy, peppery. YUM!
About the Ingredients for Citrus Pepper Sauce
You probably want organic citrus fruit, or at least be sure to scrub the fruit with some baking soda and water, because you are going to cook it peel and all.
Start with half a jalapeno if you like things on the mild to moderate side. You can always add more heat if you taste it halfway and think it needs.
If you are allergic to cornstarch you can use your favorite substitute (potato starch or arrowroot for example) or just do without and your sauce will be a little on the thin side.
More Sauce Recipes from #OurFamilyTable
Whether you put it on pasta, smother it on chicken or steak, use it as a dipping sauce or pour it on ice cream sauces make meals better. Here are some fabulous sauces from some of your favorite bloggers to try.
Sauce it up!
- 10 minute Teriyaki Sauce from Devour Dinner
- 3 Ingredient Hot Fudge Sauce from Blogghetti
- Aji Criollo from Magical Ingredients
- Basic Tomato Sauce from Hezzi-D’s Books and Cooks
- Cherry BBQ Sauce from Art of Natural Living
- Citrus Pepper Dipping Sauce from That Recipe
- Espagnole Tater Tot Poutine from A Kitchen Hoor's Adventures
- Homemade Meat Sauce from Fresh April Flours
Citrus Pepper Sauce
- 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
- 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.
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More Citrus Sauce Recipes
Until next time, happy eating!