This traditional Mexican sauce is spicy and goes well with Cocoa-Crusted Pork Tenderloin.
INGREDIENTS
3 onion, white, quartered
4 plum tomatoes, quartered
3 cloves garlic, peeled
2 bananna peppers
3 ancho chilies, dried
1 t chili powder
1 t cocoa powder, unsweetened
16 oz chicken stock, reduced sodium
1 lime, juiced and zested
DIRECTIONS
Raise oven rack to highest position and preheat oven to broil. Toss all vegetables except for the ancho chilies into a cast iron skillet or sheet pan. Place under broiler and cook until all vegetables are bubbly and some blackening begins on the tomatoes. Vegetables should be stirred once while in oven. Once vegetables are roasted allow to cool for 5 minutes. While vegetables are cooking, place chilies in a mixing bowl. Cover with boiling water and allow to steep for 10 mintues. Once vegetables have cooled place vegetables in a food processor or blender along with chilies which have been de-stemed. Blend until smooth. Transfer mixture to a saucepan. Add spices and stock. Cook an additional 25 mintues. Finish with a squeeze of lime to taste.
Number of Servings: 10
| Nutritional Info |
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| Amount Per Serving: | |
| Calories: 42.3 | |
| |
| Total Fat: | 0.7g |
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| Total Carbs: | 8.6g |
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| Dietary Fiber: | 2.7mg |
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| Protein: | 2.1g |
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