Title: Coyote's Cabernet Peppercorn Sauce
Categories: Sauce Spice
Yield: 1 Servings

1	tb	New Mex Chile powder
		(medium-hot)
1/4	c	Mixed whole peppercorns
		(a combo of black,white
		Green,pink and red)
1	tb	Sweet-hot mustard
1	tb	Balsamic vinegar
1/2	c	Extra virgin olive oil
1/3	c	Cabernet Sauvignon

Grind the peppercorns. Bring 1/3 cup C.S. to a slight boil. Lower heat until wine is reduced to about 2 tablespoons. Blend chile powder, peppercorns, mustard, vinegar and reduced C.S. in a food processor. Add olive oil very slowly while processor is on. Continue blending until sauce is thickened. Refrigerate until ready to use. Makes approx 1/2 cup. This can be used as a marinade and basting sauce for grilled meats and vegetables ( it works best on beef)

A nice overnight marinade can be made with equal parts red wine and olive oil with sliced onions, cilantro, chile powder, sage, thyme and a bit of rosemary. Then use the peppercorn sauce as a basting sauce. Coyote - Howlin' for Habaneros "The key to my lyrics is imagination. The rest is painted with a little Science-Fiction" -Jimi Hendrix

From: Chipotle Coyote Date: 06 Jul 97 Chile-Heads List Ä

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