| 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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“Better to face the truth now, than after death”