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Sauces & Seasonings
Mexican
About 2 cups
2 hours 10 minutes
10 minutes
4 whole dried Cascabel peppers or 2 jalapeno 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.
If jalapeños are used, roast them and peel, seed, and dice them before simmering them with the rest of the ingredients.
