Recipe - Carribean Ginger Pepper Sauce

2 tablespoon Jalapenos; seeded, minced
1 teaspoon Cayenne pepper
One fourth teaspoon Salt
2 tablespoon Cornstarch
One fourth cup Granulated sugar
One fourth cup Lime juice, fresh preferred
One fourth cup Unsweetened pineapple juice
1 cup Water
Soy sauce
2 tablespoon Fresh ginger;peeled,shredded
One half cup Pineapple chunks
2 tablespoon Chardonnay or dry white wine
1 tablespoon Chopped cilantro

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. Finish the sauce by stirring in
the pineapple chunks, Chardonnay, and 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini