5 tablespoons Lime juice
6 serrano peppers
6 jalapeno peppers
1 tablespoon white wine vinegar
1/4 cup tequila
3 shallots, chopped
1/4 teaspoon ground cumin
1/2 cup mango, pureed
salt, to taste
white pepper, to taste
2 tablespoons unsalted butter, at room temperature
6 tablespoons plain yogurt
Heat the lime juice, vinegar, tequila, shallots, and cumin in a
medium saucepan to a boil and boil until reduced to 1/4 cup liquid,
4 minutes. Lower the heat and lift the pan from the burner to cool.
Whisk in the butter and yogurt over low heat, to make a smooth
creamy sauce. Strain, then return to the saucepan on low heat and
whisk in the mango puree.
Season to taste with salt and pepper. Place the sauce over hot water
on low heat to keep warm. If it becomes too thick upon standing,
thin with a few drops of the hot water.