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