Jerk mole sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Fresh lime juice |
| 2 | tablespoons | Dark corn syrup |
| 2 | tablespoons | Gingerroot; peeled -- |
| Grated | ||
| 20 | millilitres | Garlic -- chopped |
| 1 | Jalapeno pepper; seed -- | |
| Chop | ||
| 2 | teaspoons | Cocoa |
| ½ | teaspoon | Ground allspice |
| 15 | ounces | Can hormel chili no beans |
| ½ | cup | Slivered almonds -- toasted |
Directions
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