Title: Coffee-Poblano Sauce
Categories: Chiles, Sauces/pest
Yield: 1 Servings

1 lg Poblano chile
2 tb Olive oil
1/4 c Onion, minced
1 ts Tomato paste
2 1/3 c Canned beef broth
2/3 c Fresh orange juice
2 tb Fresh lime juice
2 tb Golden brown sugar
2 tb Mild-flavored (light)
-molasses
2 ts Instant espresso powder
2 ts Orange peel, grated
1 1/2 ts Lime peel, grated
1/2 ts Cumin, ground
2 ts Cornstarch
2 ts Fresh cilantro, chopped

Roast and peel chile. Peel, seed, and finely chop.

Heat oil in heavy large saucepan over medium heat. Add chile and onion and
saute 3 minutes. Mix in tomato paste. Add 2 cups broth, orange juice, lime
juice, sugar, molasses, espresso powder, orange peel, lime peel and cumin.
Boil gently until reduced to 1 1/2 cups, stirring occasionally, about 20
minutes.

Mix cornstarch and remaining 1/3 cup broth in small bowl. Add to sauce and
boil until slightly thickened, stirring frequently, about 2 minutes. Mix in
cilantro.

Can be made one day ahead. Cover and refrigerate. Rewarm before using.

NOTES : untested Sez this sauce is served over steaks that have been
seasoned with cumin, cloves, nutmeg, and onion powder and then sauteed.
Hmmm...interesting, neh?
Recipe by: frm. Bon Appetit/?date? Posted to CHILE-HEADS DIGEST V3 #318 by
Senor Jesus on May 8, 1997