- 2 tablespoons olive oil
- 3 chipotle peppers in adobe sauce
- 2 tablespoons brown sugar
- 3/4 cup tomato paste
- 2 tablespoons Dijon mustard
- 2 shallots
- 1 1/4 cups clam juice
- 1/2 cup white wine
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 tablespoon chopped cilantro leaves
First place chopped shallot and olive oil in a saucepot. Saute the shallot until tender. Add all other ingredients and cook for 20 minutes. Next blend all ingredients in a food processor until smooth.. Reserve in a covered container until ready for service.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.