jerk mole sauce
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Fresh lime juice |
| 2 tablespoons | Dark corn syrup |
| 2 tablespoons | Gingerroot; peeled -- |
| Grated | |
| 20 millilitres | Garlic -- chopped |
| 1 | Jalapeno pepper; seed -- |
| Chop | |
| 2 teaspoons | Cocoa |
| ½ teaspoon | Ground allspice |
| 15 ounces | Can hormel chili no beans |
| ½ cup | Slivered almonds -- toasted |
Combine lime juice and next 6 ingredients in container of an electric blender; top with cover, and process until smooth. Combine chili and juice mixture in a medium saucepan; bring to a boil, reduce heat and simmer 15 minutes, stirring occasionally. Remove from heat; stir in almonds. Serve over grilled chicken, pork, beef or lamb. Yield: About 2- ¼ cups.
Turkey Cutlets Mole: Prepare juice mixture as directed above. Place chili and juice mixture in a large skillet. Bring to a boil over medium heat; add 1 pound turkey cutlets. Cover, reduce heat, and simmer 7 minutes. Uncover, and simmer an additional 7 to 9 minutes or until turkey is no longer pink; stirring occasionally. Place turkey on serving plates and spoon sauce over. Sprinkle with almonds.
Source: Cafe Southern Living Five-Star Dining; Southern Living Cooking School Norma Wrenn
Recipe By :
From: Meg Antczak Date: 10-07-95 (20:36) (163) Fido: Interco
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