Cascabel Chile And Honey Glaze
Serves:
Ingredients:
4
Dried cascabel chiles or
2
Jalapeo peppers
1
c
Honey
1/2
c
Chicken stock
3
tb
Tomato pure
1
ts
Paprika
1
ts
Ground cumin
Method:
Rehydrate the cascabel chiles by soaking them in warm water for about 2 hours before using them.
Drain the chiles and place them with the honey, chicken stock, tomato pure, paprika, and cumin in a saucepan and simmer the mixture for about 10 minutes.
Remove from the heat and pure the mixture in a blender.
Brush on grilled pork tenderloin or grilled chicken.
Note: if jalapeos are used, roast them and peel, seed, and dice them before simmering them with the rest of the ingredients.
Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 155