Description
This arrived in an email from cousin donna just minutes ago. The email contains an attachment that says it's from e-cookbooks.net and it is the "insider's recipes master edition". Recipezaar won't allow 1c+1t olive oil on the same line, so it appears twice. I haven't made this, so time and yield are estimates.
Ingredients
- Pumpkin Seeds
- Pistachio Nut
- Pine Nuts
- Poblano Peppers
- Onion
- Chili Powder
- Ground Cumin
- Salt
- Tamarind Paste
- Dark Corn Syrup
- Distilled White Vinegar
- Olive Oil
- Chicken Stock
- Heavy Cream
Instructions
- Preheat oven to 400f place the nuts, peppers and onions on a baking sheet
- Drizzle with 1t olive oil
- Roast for 10-15 minutes
- Remove from the oven and peel, seed and chop the peppers
- In a food processor combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1t dark cane syrup, vinegar and olive oil
- Puree until 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 two minutes
- Remove from heat and keep warm