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Strawberry Cilantro Lime
Pepper Sauce


4 oz Lyons Strawberry Fruit Infusions
2 T Cilantro
2 oz Red Onions, chopped
2 T Black Pepper (coarse ground)
2 oz Lime Juice
24 oz Chicken Stock
2 t Salt
1 Jalapeno Pepper, chopped
2 T Corn Starch
2 oz Cold Water
2 T Olive Oil

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Heat olive oil in sauté pan. Add garlic and cook for 45 sec., do not burn. Add chopped jalapeno peppers and red onions and cook for another 2 minutes. Mix all remaining ingredients except corn starch and water and add to pan. Bring to a boil for 5 minutes. While sauce is boiling mix corn starch and cold water. Add corn starch mixture to boiling sauce a little at a time until desired thickness is reached.


Reduce heat and let simmer for another 5 minutes and serve.

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