Tuesday, September 28, 2010

Mexican Peanut Mole

Mexican Peanut Mole

10 oz. can Rotelle Mexican Lime and Cilantro
½ c. creamy peanut butter
6 oz. can pineapple juice
1/3 cup chicken broth
1 TBSP. honey
1 TBSP. brown sugar
1 tsp. cumin
1 tsp. dried basil
½ tsp. chili powder
½ tsp. ground cinnamon
¼ tsp. salt
In a sauce pan with a wire whisk mix the ingredients and bring to a boil. Continue over low medium heat for about ten to twelve minutes until the sauce becomes consistent and the tomatoes are cooked well. This sauce is hard to over-cook if you keep whisking. Serve over pork or poultry. Top with chopped peanuts, whole kernel corn, and fiesta blend cheese for an added touch.

1 comment:

Don Koehler, Exec. Dir. said...

This works well on chicken as well as the pork tenderloin.