Try this Coffee-Poblano Sauce recipe, or contribute your own.
Suggest a better descriptionRoast and peel chile. Peel, seed, and finely chop. Heat oil in heavy large saucepan over medium heat. Add chile and onion and saute 3 minutes. Mix in tomato paste. Add 2 cups broth, orange juice, lime juice, sugar, molasses, espresso powder, orange peel, lime peel and cumin. Boil gently until reduced to 1 1/2 cups, stirring occasionally, about 20 minutes. Mix cornstarch and remaining 1/3 cup broth in small bowl. Add to sauce and boil until slightly thickened, stirring frequently, about 2 minutes. Mix in cilantro. Can be made one day ahead. Cover and refrigerate. Rewarm before using. NOTES : untested Sez this sauce is served over steaks that have been seasoned with cumin, cloves, nutmeg, and onion powder and then sauteed. Hmmm...interesting, neh? Recipe by: frm. Bon Appetit/?date? Posted to CHILE-HEADS DIGEST V3 #318 by Senor Jesus
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Serving Size: 1 Serving (770g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 295 | ||
Calories from Fat: 77 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.5g | 11 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 1967.9mg | 68 % | |
Potassium 864mg | 23 % | |
Total Carbohydrate 48.7g | 14 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 46.4g | ||
Protein 9.1g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 295
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