Caribbean Dipping Sauce
By Paula Deen
- 1 tablespoon butter
- 1/2 to 1 seeded and minced jalapeño
- 1 teaspoon grated fresh ginger
- 1 18-ounce jar orange marmalade
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt
In a medium saucepan, melt butter over medium-high heat. Add pepper and ginger, and cook 2 minutes, stirring frequently. Reduce heat to medium-low, and stir in marmalade, lime juice, and salt. Simmer 5 minutes, stirring frequently.
*Cook’s Note: Jalapeño peppers are extremely hot. We recommend wearing disposable gloves when handling them.