Ingredients Jump to Instructions ↓

  1. 1/2 cup 55g / 1.9oz Shelled pumpkin seeds

  2. 1/4 cup 59ml Shelled pistachio nuts

  3. 1/4 cup 59ml Toasted pine nuts

  4. 2 Poblano peppers

  5. 1 Onion - quartered (medium)

  6. 1 teaspoon 5ml Chili powder

  7. 1 teaspoon 5ml Ground cumin

  8. 1/2 teaspoon 2 1/2ml Salt

  9. 1 tablespoon 15ml Tamarind paste

  10. 1 tablespoon 15ml Dark cane or corn syrup

  11. 1 teaspoon 5ml Distilled white vinegar

  12. 1 cup 237ml Olive oil - plus

  13. 1 tablespoon 15ml Olive oil

  14. 1/2 cup 118ml Chicken stock

  15. 1/2 cup 118ml Heavy cream

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 400 degrees. Place the nuts, peppers, and onions on a baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 10 to 15 minutes. Remove from the oven and peel, seed and chop the peppers. In a food processor, combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1 tablespoon dark cane syrup, vinegar and olive oil. Puree until creamy, stopping once to scrape the sides of the bowl. Turn the sauce into a saucepan. Whisk in the chicken stock and cream. Bring the sauce up to a boil and reduce to a simmer. Cook for 2 minutes. Remove from the heat and keep warm. This recipe yields 2 to 2 1/2 cups.


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