Olive and Jalapeno Sauce for Duck (Salsa de Jalepnos y Aceitunas Para Pato)
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 Tbsp. onion – chopped
4 cloves garlic – chopped
1 1/2 cups dry sherry or dry white wine
1/4 cup olive oil
2 pickled jalepeno chiles, seeds and membranes removed
3/4 cup pitted green olives
4 Tbsp. minced parsley
white pepper
1-1/2 cups duck or chicken stock
Instructions:
Add the onion, half the garlic, and the sherry to a small saucepan, and cook over low heat until the mixture has the consistency of marmalade.
Heat 1 Tbsp. of the oil in a comal (or skillet) and add the chiles, olives and most of the parsley, then saute for 2 minutes. Stir in the onion and garlic mixture and continue to cook for 5 minutes over low heat. Remove the skillet from the heat then and the white pepper to taste. Let the mixture cool.
Place the cooled mixture into a food processor or blender to puree, adding only enough stock to create a thick sauce–the consistency of thick gravy.
Strain, then pour the sauce over cthe ooked duck and serve with corn kernels and mushrooms sauteed in oil with garlic and minced parsley.
Recipe from culturalcuisines.com.