Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ cup | shelled pumpkin seeds |
| ¼ cup | shelled pistachio nuts |
| ¼ cup | toasted pine nuts |
| 2.00 \N | poblano peppers |
| 1.00 medium | onion; quartered |
| 1.00 teaspoon | chili powder |
| 1.00 teaspoon | ground cumin |
| ½ teaspoon | salt |
| 1.00 tablespoon | tamarind paste |
| 1.00 tablespoon | dark cane or corn syrup |
| 1.00 teaspoon | distilled white vinegar |
| 1.00 cup | olive oil; plus |
| 1.00 tablespoon | olive oil |
| ½ cup | chicken stock |
| ½ cup | heavy cream |
Preheat the oven to 400 degrees. Place the nuts, peppers, and onions on a baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 10 to 15 minutes. Remove from the oven and peel, seed and chop the peppers. In a food processor, combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1 tablespoon dark cane syrup, vinegar and olive oil. Puree until creamy, stopping once to scrape the sides of the bowl. Turn the sauce into a saucepan. Whisk in the chicken stock and cream. Bring the sauce up to a boil and reduce to a simmer. Cook for 2 minutes. Remove from the heat and keep warm. This recipe yields 2 to 2½ cups.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A29 broadcast 03-13-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-28-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000