Cascabel chile and honey glaze

Yield: 1 1/2 cups

Measure Ingredient
4 \N Dried cascabel chiles or
2 \N Jalapeo peppers
1 cup Honey
½ cup Chicken stock
3 tablespoons Tomato pure
1 teaspoon Paprika
1 teaspoon Ground cumin

Rehydrate the cascabel chiles by soaking them in warm water for about 2 hours before using them.

Drain the chiles and place them with the honey, chicken stock, tomato pure, paprika, and cumin in a saucepan and simmer the mixture for about 10 minutes. Remove from the heat and pure the mixture in a blender. Brush on grilled pork tenderloin or grilled chicken.

Note: if jalapeos are used, roast them and peel, seed, and dice them before simmering them with the rest of the ingredients.

Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 155 Submitted By DIANE LAZARUS On 07-14-95

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