Ingredients

  • 2 tbsp. olive oil
  • 1 large onion, chopped
  • 2 garlic cloves
  • 2 jalapeno peppers, seeded, deveined and chopped
  • 1 cup dry white wine
  • 1 cup heavy cream
  • 3 green bell peppers, seeded, deveined and chopped
  • Salt to taste
  • 2 1/2 tsp. grated lemon zest

Directions

Heat the olive oil in a heavy saute' pan or skillet. Add the onion, garlic, jalapeno, white wine and heavy cream and cook for 5 minutes. Add the green peppers and cook for 3 minutes. Puree in a blender or food processor. Season to taste and serve topped with the grated lemon zest alongside the crab cakes.



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Submitted 6/13/05.
Source: Menus and Music, by Sharon O'Connor
Submitted By: Teresa Johnson
techgoddess@att.net
Jalapeno Sauce