Cascabel chile and honey glaze
1 1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Dried cascabel chiles or | |
| 2 | Jalapeo peppers | |
| 1 | cup | Honey |
| ½ | cup | Chicken stock |
| 3 | tablespoons | Tomato pure |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Ground cumin |
Directions
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