Yield: 4 Servings
|4 \N||Medium-sized red Mexi-bell chiles|
|1 \N||Medium-size yellow onion|
|2 \N||Cloves garlic|
|¼ cup||White vinegar|
|1 \N||Orange (juice from)|
|3 tablespoons||Light brown sugar|
|¼ cup||Chicken broth (I used 1 tsp chicken base & 1/4 cup water)|
|1 tablespoon||Canola oil|
|3 tablespoons||Ketchup (Heinz of course)|
Last night I made a sauce (a variant of a sauce in _Peppers. A cookbook_, author inconveniently forgotten) for serving with pork center-cut butterfly chops. The sauce would probably be out of this world for a tenderloin basting mixture as well. Anyway, Thaw peppers (if needed), deseed and roast. While roasting, saute onions and garlic with oil in small saucepan until wilted and onions starting to become translucent. Mix all other ingredients except ketchup and add to suacepan. Bring to a boil for one minute then reduce heat to simmer. Add ketchup and reduce for 10 minutes. Puree entire mixture in blender or force through seive.
Serve hot, on plate, creating a 'moat' around the pork cutlet.
Notes: I made the sauce 3 hours before dinner, and then covered with some plastic wrap to prevent skinning. I then reheated in a saucepan right before eating, with no loss of quality. This could also be used with a tenderloin, by mixing with some of the natural juices and using as a basting mixture while cooking. Also, a white zinfandel blush wine (prob.
any sweet wine) went very well with the flavor of the sauce and pork. Also had applesauce, twice baked potatoes, italian bread w/ garlic butter, and a little steamed broccolli. All flavors worked well togethor except poss. the broccolli.
Scott "Nothing impresses a woman like a guy who can cook" Sehlhorst CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .