| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chiles, Sauces/pest | 1 | Servings | |
INGREDIENTS
| 1 | lg | Poblano chile |
| 2 | tb | Olive oil |
| 1/4 | c | Onion, minced |
| 1 | ts | Tomato paste |
| 2 1/3 | c | Canned beef broth |
| 2/3 | c | Fresh orange juice |
| 2 | tb | Fresh lime juice |
| 2 | tb | Golden brown sugar |
| 2 | tb | Mild-flavored (light) molasses |
| 2 | ts | Instant espresso powder |
| 2 | ts | Orange peel, grated |
| 1 1/2 | ts | Lime peel, grated |
| 1/2 | ts | Cumin, ground |
| 2 | ts | Cornstarch |
| 2 | ts | Fresh cilantro, chopped |
INSTRUCTIONS
Roast and peel chile. Peel, seed, and finely chop. Heat oil in heavy large saucepan over medium heat. Add chile and onion and saute 3 minutes. Mix in tomato paste. Add 2 cups broth, orange juice, lime juice, sugar, molasses, espresso powder, orange peel, lime peel and cumin. Boil gently until reduced to 1 1/2 cups, stirring occasionally, about 20 minutes. Mix cornstarch and remaining 1/3 cup broth in small bowl. Add to sauce and boil until slightly thickened, stirring frequently, about 2 minutes. Mix in cilantro. Can be made one day ahead. Cover and refrigerate. Rewarm before using. NOTES : untested Sez this sauce is served over steaks that have been seasoned with cumin, cloves, nutmeg, and onion powder and then sauteed. Hmmm...interesting, neh? Recipe by: frm. Bon Appetit/?date? Posted to CHILE-HEADS DIGEST V3 #318 by Senor Jesus <rael64@swbell.net> on May 8, 1997
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