Tango Sauce


5 tablespoons Lime juice

6 serrano peppers or 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, 3 to 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.