Recipes are courtesy of Chef Joseph Ascoli of Kettle Cuisine
20 minutes prep time
10 oz carrot coriander soup
1/4 c orange juice
1/4 c roasted tomatillos
1/4 c dark brown sugar
1 tsp Sherry vinegar
1 tsp lime juice
1/4 tsp Tabasco sauce
1/4 tsp ancho chile powder
1/4 tsp salt
1 Tbsp fresh cilantro, finely chopped
Pinch of cumin
1. Place all ingredients in a small saucepan over medium heat. Mix thoroughly.
2. Bring mixture to a simmer. Remove from heat.
3. To store, cool to room temperature, cover, and refrigerate.
Try this sauce with grilled meat, on southwestern food, tossed with roasted sweet potatoes, mixed with rice, or as braising liquid.
Per Serving: 70 Calories, 16 g Carbohydrates, 1 g Fiber, 1 g Total fat, 180 mg Sodium, Vitamin A
Click here to watch as Chef Joseph Ascoli prepares this sauce.