I made this for chicken, but we'll be trying it with salmon tonight.
Olive oil
canteloupe
diced tomato
cinnamon + 2 cinnamon sticks
2 sticks of rosemary
basil
pepper
salt
white sugar
half a bar of chocolate
water
red pepper (ground)
paprika
new mexico red pepper
potato starch
Ended up with a smoky, chocolate-y sauce that nevertheless lacked the herb-y punch I was looking for.
I cooked it slowly over a very low heat. The ingredients keep separating. Just took it out of the refrigerator and it was semi-solid.
Needs work on texture too.
Update: Do not use with fish. Melissa liked it on chicken with her coconut curry sauce (not posted here yet).
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