In a saucepan, blend the salt, cornstarch, sugar, lime juice, and pineapple juice until smooth. Premix and gradually stir in the water, soy sauce, ginger, Jalapeno, and Cayenne. Cook over medium heat, stirring constantly unyil the sauce is thick and transparent. cilantro. Broil swordfish or chicken breast, basting with lemon and butter. Then serve on a bed of rice, topped with a liberal portion of warm sauce. Chile Pepper Magazine
Your CARRIBEAN GINGER PEPPER SAUCE is ready. Happy cooking!
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