Ingredients
- 2 tablespoons butter
- 1 onion chopped
- 3 cloves garlic sliced
- 1/4 cup mild Santa Cruz chile powder
- 2 tsp Mole Ole! spice from World Spice
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper (or less if you are spice averse)
- 1 1/2 cup chicken stock (recommend the Better Than Bouillon gluten-free base)
- 3 tsp apple cider vinegar
- 15 drops liquid Stevia Clear Sweet Drops (available at Whole Foods or online)
Method
- In a medium sauce pan, melt the butter and sauté the onions for 10 to 12 minutes until translucent.
- Add the garlic and sauté for a minute more.
- Add chicken stock, chile powder, Mole Ole!, cumin, cayenne pepper, and vinegar.
- Bring sauce to a boil and simmer, covered, on low for 20 minutes.
- Remove sauce from heat and let cool for 10 minutes.
- Pour sauce into a blender and add the liquid Stevia. Puree until smooth. Sauce will be thick!
Makes about two cups.
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