1eachred and green bell pepper(seeds and membrane removed, diced ¼ to ⅓ inch)
1teaspoonvegetable or olive oil
2lemons(cut in wedges)
2limes(cut in wedges)
2small oranges(cut in wedges)
2mediumjalapeno peppers(seeds and membrane removed, minced or sliced ¼ inch)
1cupwhite sugar
½cupbrown sugar
3cupswater
2tablespoonscornstarch
2tablespoonswater
Instructions
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.