Title: Cascabel Chile and Honey Glaze
Categories: Marinade
Yield: 1 1/2 cups

4		Dried cascabel chiles or
2		Jalapeo peppers
1	c	Honey
1/2	c	Chicken stock
3	tb	Tomato pure
1	ts	Paprika
1	ts	Ground cumin

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 pure, paprika, and cumin in a saucepan and simmer the mixture for about 10 minutes. Remove from the heat and pure the mixture in a blender. Brush on grilled pork tenderloin or grilled chicken.

Note: if jalapeos are used, roast them and peel, seed, and dice them before simmering them with the rest of the ingredients.

Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 155

previous

next