Recipe - Coffee-Poblano Sauce

1 lg Poblano chile
2 tablespoon Olive oil
One fourth cup Onion, minced
1 teaspoon Tomato paste
2 1/3 cup Canned beef broth
2/3 cup Fresh orange juice
2 tablespoon Fresh lime juice
2 tablespoon Golden brown sugar
2 tablespoon Mildflavored (light)
molasses
2 teaspoon Instant espresso powder
2 teaspoon Orange peel, grated
1 One half teaspoon Lime peel, grated
One half teaspoon Cumin, ground
2 teaspoon Cornstarch
2 teaspoon Fresh cilantro, chopped

Roast and peel chile. Peel, seed, and finely chop.

Heat oil in heavy large saucepan over medium heat. Add chile and onion and
saute 3 minutes. Mix in tomato paste. Add 2 cups broth, orange juice, lime
juice, sugar, molasses, espresso powder, orange peel, lime peel and cumin.
Boil gently until reduced to 1 One half cups, stirring occasionally, about 20
minutes.

Mix cornstarch and remaining 1/3 cup broth in small bowl. Add to sauce and
boil until slightly thickened, stirring frequently, about 2 minutes. Mix in
cilantro.

Can be made one day ahead. Cover and refrigerate. Rewarm before using.

NOTES : untested Sez this sauce is served over steaks that have been
seasoned with cumin, cloves, nutmeg, and onion powder and then sauteed.
Hmmm...interesting, neh?
Recipe by: frm. Bon Appetit/?date? Posted to CHILEHEADS DIGEST V3 #318 by
Senor Jesus rael64@swbell.net on May 8, 1997