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Ingredients
- 1 Tbsp. Vegetable oil
- 4 x Shallots, -- minced
- 2 x Jalapenos, -- minced
- 1 bn Cilantro stems
- 2 c. Grapefruit juice
- 1/2 c. Chicken stock
- 3 ounce Tequila
- 1/4 c. Lime juice
- 2 Tbsp. Corn starch, dissolved in:
- 2 Tbsp. Water
- 1/4 c. Each grapefruit, orange and Lime segments, Skin, pith and pits Discarded, diced
- 2 Tbsp. Minced cilantro
- 1 ounce Cointreau Salt
Directions
- Heat oil in a medium saucepan over medium-high heat. Add in shallots, jalapenos, cilantro stems and sweat for 3 min. Add in grapefruit juice, chicken stock, tequila and lime juice. Bring to a boil. Stirring constantly, gradually pour in cornstarch mix just till sauce begins to thicken - you won't need to use it all. Simmer about 20 min. Strain through a fine sieve. Mix in citrus segments, cilantro and Cointreau.
- Season to taste with sal
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 4 servings | |
| Calories 145 | |
| Calories from Fat 32 | 22% |
| Total Fat 3.65g | 5% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 49mg | 2% |
| Potassium 295mg | 8% |
| Total Carbs 16.0g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.96g | 1% |
| Protein 1.28g | 2% |
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