Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1/2 c. Shelled pumpkin seeds
- 1/4 c. Shelled pistachio nuts
- 1/4 c. Toasted pine nuts
- 2 x Poblano peppers
- 1 med Onion quartered
- 1 tsp Chili pwdr
- 1 tsp Grnd cumin
- 1/2 tsp Salt
- 1 Tbsp. Tamarind paste
- 1 Tbsp. Dark cane or possibly corn syrup
- 1 tsp Distilled white vinegar
- 1 c. Extra virgin olive oil plus
- 1 Tbsp. Extra virgin olive oil
- 1/2 c. Chicken stock
- 1/2 c. Heavy cream
Direcciones
- Preheat the oven to 400 degrees.
- Place the nuts, peppers, and onions on a baking sheet. Drizzle with 1 Tbsp. extra virgin olive oil. Roast for 10 to 15 min. Remove from the oven and peel, seed and chop the peppers. In a food processor, combine the nuts, peppers, onions, chili pwdr, cumin, salt, tamarind paste, 1 Tbsp. dark cane syrup, vinegar and extra virgin olive oil. Puree till creamy, stopping once to scrape the sides of the bowl. Turn the sauce into a saucepan. Whisk in the chicken stock and cream. Bring the sauce up to a boil and reduce to a simmer. Cook for 2 min. Remove from the heat and keep hot.
- This recipe yields 2 to 2 1/2 c..
