Coffee-poblano sauce
1 Servings
Ingredients
| Quantity | 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 |
Directions
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