Red Chile Pecan Sauce
These chiles will add a deep, nutty flavor to dishes and are great to use in salsas and sauces. It is a medium-hot chile that is good in soups, stews, sauces and sausage.
Ingredients:
1 Tbsp. butter
1/2 onion, minced
2 to 3 dried Cascabel chiles, torn into small pieces
3 oz. pecan pieces, lightly toasted
2 Tbsp. California raisins
1-1/2 cups rich chicken stock
1/4 cup heavy cream
Instructions:
In a saucepan over medium heat, melt the butter, then add the minced onion and lightly saute. Add the cascabel chiles, nuts and raisins and lightly saute, then add the chicken stock and bring the liquid to a boil. Simmer for 30 minutes, then transfer to a blender and carefully puree the mixture until smooth. Return the puree to the saucepan and add the heavy cream. Bring the sauce to a simmer, then lower the heat and keep warm. Adjust the salt and pepper to taste. Excellent on roasted chicken and pork entrees.
Recipe from the California Raisin Marketing Board.