Recipe courtesy of Jere Waquie
Red Chile Glaze
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- Total: 1 hr 30 min
- Prep: 1 hr 15 min
- Cook: 15 min
- Yield: about 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 375
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 99 g
- Dietary Fiber
- 2 g
- Sugar
- 95 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 93 mg
- Total: 1 hr 30 min
- Prep: 1 hr 15 min
- Cook: 15 min
- Yield: about 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 375
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 99 g
- Dietary Fiber
- 2 g
- Sugar
- 95 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 93 mg
Ingredients
Directions
- Deseed the chiles, and place in a bowl. Reconstitute them by pouring on 3 cups boiling water and allowing them to soak about 5 minutes. Drain the chiles and reserve 1-cup of the liquid.
- Process the chiles with the reserved water in a blender or food processor until fine. Strain and transfer pulp into a mixing bowl. Add the honey, chile powder, and cumin and mix well. Refrigerate for 1 hour to blend flavors.
- This glaze is excellent on grilled fish, roasted or grilled chicken, or roast pork.
