Go to: Just Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Cascabel Chile and Honey Glaze
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.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.