Saturday, February 7, 2009

Pip Sauce

A while back, my friends Philippa Ballantine, Dan Sawyer, and Chris Lester were recording a feedback podcast, and the phrase "saucy wench" came up on more than one occasion. This led to some discussion amongst the podcasting community on what "Pip Sauce" might taste like, given that "Pip" is short for Philippa...

Well, here's a first try.

2 kiwifruit (she's a New Zealander) peeled and cored (but not seeded, after all, this is Pip sauce)
1/2 cup yogurt, plain (she's lively)
1/2 chipotle pepper (she's hot and smoky)
1 tbsp honey (she's sweet)
1/2 tsp lime juice (she's tart)
Salt (she's salty)

Makes plenty.

Blend thoroughly. Salt to taste. Serve over broiled chicken or fish,
garnished with a thin slice of kiwifruit.

Or make a double batch, and use as a marinade.

I don't recommend turning up the heat on this recipe; it can overpower
the kiwifruit. We tried this on broiled swai and were quite satisfied with the balance.

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