Sauce
Melissa's Corporate Chefs
4 whole Dried Cascabel Peppers or 2 Jalapeño Peppers
1 cup Honey
1/2 cup Chicken Stock
3 tablespoons Tomato Puree
1 teaspoon Paprika
1 teaspoon Ground Cumin
Rehydrate the cascabel peppers by soaking them in warm water for about 2 hours before using them.
Drain the peppers 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 purée 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.
