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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.


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