Last updated 6/12/2012 1:17:16 AM. Recipe ID 47571. Report a problem with this recipe.
Title: Coffee-poblano sauce
Categories: Chiles, Sauces/pest
Yield: 1 Servings
1 lg Poblano chile
2 tb Olive oil
1/4 c Onion, minced
1 ts Tomato paste
2 1/3 c Canned beef broth
2/3 c Fresh orange juice
2 tb Fresh lime juice
2 tb Golden brown sugar
2 tb Mild-flavored (light)
2 ts Instant espresso powder
2 ts Orange peel, grated
1 1/2 ts Lime peel, grated
1/2 ts Cumin, ground
2 ts Cornstarch
2 ts Fresh cilantro, chopped
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 1 1/2 cups,
stirring occasionally, about 20 minutes.
Mix cornstarch and remaining 1/3 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?
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