Sunday, November 10, 2013

SouthWest Sweet & Savory Sauce

The sauce which glides on top of my many south west meat entrees is my sweet and savory creme de la creme.  And it is easy to make.






1/2-1 cup onion.  
3 cloves of garlic (optional for more)
Handful of Cilantro
2 Ancho peppers
1 Chipotle peppers
1/4- 1/2 of a lime
1/2 tsp of cumin
2-3 tsp cinnamon. Note- I made my own from the bark using a spice grinder. You may need more or less depending on potency.  
2 cups of beef broth
1 cup of cream 
Honey to taste.  I used 2/3 of a cup. 
salt and pepper to taste. 

If you like heat add more chipotle or cayenne.  If you like sweet add more honey.  If you like more smokiness add more cumin. 


First off you must roast chili's in a 325 degree oven for about 5 minutes or until you start smelling the chili's.

After the chili's have been roasted you're going to want
to re-hydrate them. To re-hydrate the chili's cut off the tops, seed the chili's and submerge into very hot water for an hour or two.  Make sure they are fully submerge.  

Pulverize peppers in food processor. Combine everything in saute pan except Stock, Honey, Cream and lime.  

Saute for about 10 minutes until garlic and onions become somewhat caramelized. 


Place all sauteed ingredients in blender including, lime, honey and stock. Blend until completely smooth. 

Place pureed sauce in a saucier and add cream.  Adjust seasoning and reduce sauce by 20% and stir often to avoid burning.  Nap sauce on your entree, add some cilantro and green onion for garnish along with some lime wedges. 
Serve with some warm Tortillas and spanish rice.