Ingredients
- 4 whole Dried Cascabel Chiles or 2 Jalapeno Peppers
- 1 cup Honey
- 1/2 cup Chicken Stock 1/2
- 3 tablespoons Tomato Puree
- 1 teaspoon Paprika
- 1 teaspoon Ground Cumin
Directions
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 puree, paprika and cumin in a saucepan and simmer the mixture for about 10 minutes. Remove from the heat and puree the mixture in a blender. Brush on grilled pork tenderloin or grilled chicken.
Note:
If jalapeños are used, roast them and peel, seed, and dice them before simmering them with the rest of the ingredients.
