Yield: 1 1/2 cups
|Dried cascabel chiles or
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