Coffee-poblano sauce

Yield: 1 Servings

Measure Ingredient
1 large Poblano chile
2 tablespoons Olive oil
¼ cup Onion, minced
1 teaspoon Tomato paste
2⅓ cup Canned beef broth
⅔ cup Fresh orange juice
2 tablespoons Fresh lime juice
2 tablespoons Golden brown sugar
2 tablespoons Mild-flavored (light) molasses
2 teaspoons Instant espresso powder
2 teaspoons Orange peel, grated
1½ teaspoon Lime peel, grated
½ teaspoon Cumin, ground
2 teaspoons Cornstarch
2 teaspoons Fresh cilantro, chopped

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 1½ cups, stirring occasionally, about 20 minutes.

Mix cornstarch and remaining ⅓ 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@...> on May 8, 1997

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