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)
           -molasses
      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?