Carrot Coriander Tomatillo Sauce
By Chef Joseph Ascoli
Prep Time
20 minutes
Ingredients
- 10 oz carrot coriander soup
- 1⁄4 cup orange juice
- 1⁄4 cup roasted tomatillos
- 1⁄4 cup dark brown sugar
- 1 tsp Sherry vinegar
- 1 tsp lime juice
- 1⁄4 tsp Tabasco sauce
- 1⁄4 tsp ancho chile powder
- 1⁄4 tsp salt
- 1 Tbsp fresh cilantro, finely chopped
- Pinch of cumin
Directions
- Place all ingredients in a small saucepan over medium heat. Mix thoroughly.
- Bring mixture to a simmer. Remove from heat.
- To store, cool to room temperature, cover, and refrigerate.
Notes
Try this sauce with grilled meat, on southwestern food, tossed with roasted sweet potatoes, mixed with rice, or as braising liquid.
Nutrition Info
70 Calories, 16 g Carbohydrates, 1 g Fiber, 1 g Total fat, 180 mg Sodium, Vitamin A
Contributor
Chef Joseph Ascoli
Joseph Ascoli is the corporate executive chef for Kettle Cuisine. Follow him on Twitter.
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