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Categories:Viewed: 95 - Published at: 5 years ago
Ingredients
- 1/4 Cup Shallots -- chopped fine
- 2/3 Cup Honey -- slightly warmed
- 1/4 Cup Sherry Vinegar
- 1 teaspoon Pasilla Chile Powder
- 1/4 teaspoon Ground Cumin
- 11/2 Cups Fat-Free Chicken Broth -- low sodium
- Salt and Pepper -- to taste
- 1 teaspoon Cilantro -- chopped
- 3 Tablespoons Pecans -- toasted and chopped
Method
- 1. Coat a saute pan with cooking spray and place on medium-high heat. Add chopped shallots and saute until tender.
- 2. Add the honey and vinegar to the pan. Quickly stir in the chile powder, cumin, and broth. Bring to a boil and reduce by half.
- 3. Transfer sauce to a blender or food processor and blend at high speed until smooth. Season to taste with salt and pepper. Stir in cilantro. Garnish dish with toasted pecans.
