Chile-Mint Sauce - How To Make Chile-Mint Sauce
Sauces and Condiments - Seafood Sauces

 
 

Custom Search

I adapted this recipe from Simply Seafood Magazine. This sauce is excellent with seafood. The chile pepper gives that "kick" to liven up your seafood.

More of Linda's Butters, Condiments, Sauces, Relish & Jelly Recipes for more great ideas.

Chile-Mint Sauce

2 cups loosely packed fresh mint leaves
1 cup fish stock or clam nectar
1/4 cup sliced almonds, toasted
1 jalapeno chile pepper, roasted, peeled, and seeded*
1 tablespoon minced garlic
Juice of 2 limes
Salt and pepper to taste

* Feel free to adjust the amount of chile pepper used according to your taste.

In a food processor or blender, puree together the mint leaves, fish stock or clam nectar, almonds, jalapeno chile, and garlic. Season to taste with lime juice, salt, and pepper. NOTE: The sauce should have the consistency of heavy cream (adjust the consistency with water if necessary).

This sauce may be made ahead and refrigerated until just before serving.