Chile Mint Sauce recipe is excellent with seafood. The chile pepper gives that “kick” to liven up your seafood. Also great as a dipping sauce or as a marinade for lamb.
I adapted this Chile Mint Sauce recipe from Simply Seafood Magazine, February 2009.
Check out Linda’s Butters, Condiments, Sauces, Relish and Jelly Recipes for more great ideas.
Chile Mint Sauce Recipe:
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. Be careful when you handle any kind of chile peppers. They contain oils which can burn your skin and especially your eyes. Generally speaking, the smaller the chile pepper, the more intense the heat.
Chile peppers contain oils which can burn your skin and especially your eyes. Avoid direct contact as much as possible. Many cooks wear rubber gloves while handling chilies, or or generously grease your fingers with any kind of shortening (even the cooking sprays can help). In any case, after working with the chiles, be sure to wash your knives, cutting board and anything else thoroughly with hot soapy water.
In a food processor or blender, puree together the mint leaves, fish stock or clam nectar, almonds, jalapeno chile pepper, and garlic.
Season to taste with lime juice, salt, and pepper. 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.
Yields approximately 1 1/2 cups of Chile Mint Sauce.