Jerk mole sauce

Yield: 2 servings

Measure Ingredient
3 tablespoons Fresh lime juice
2 tablespoons Dark corn syrup
2 tablespoons Gingerroot; peeled --
\N \N Grated
20 millilitres Garlic -- chopped
1 \N Jalapeno pepper; seed --
\N \N Chop
2 teaspoons Cocoa
½ teaspoon Ground allspice
15 ounces Can hormel chili no beans
½ cup Slivered almonds -- toasted

Combine lime juice and next 6 ingredients in container of an electric blender; top with cover, and process until smooth. Combine chili and juice mixture in a medium saucepan; bring to a boil, reduce heat and simmer 15 minutes, stirring occasionally. Remove from heat; stir in almonds. Serve over grilled chicken, pork, beef or lamb. Yield: About 2- ¼ cups.

Turkey Cutlets Mole: Prepare juice mixture as directed above. Place chili and juice mixture in a large skillet. Bring to a boil over medium heat; add 1 pound turkey cutlets. Cover, reduce heat, and simmer 7 minutes. Uncover, and simmer an additional 7 to 9 minutes or until turkey is no longer pink; stirring occasionally. Place turkey on serving plates and spoon sauce over. Sprinkle with almonds.

Source: Cafe Southern Living Five-Star Dining; Southern Living Cooking School Norma Wrenn

Recipe By :

From: Meg Antczak Date: 10-07-95 (20:36) (163) Fido: Interco

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