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Ingredients
- 1 c. Minced onions
- 1/2 c. Shelled pistachio nuts
- 1/2 c. Shelled pine nuts roasted till golden brown
- 1/2 c. Roasted, peeled, minced green poblanos (abt 2 peppers)
- 1 tsp Chili pwdr
- 1 tsp Grnd cumin
- 1/2 tsp Salt
- 1 Tbsp. Dark cane syrup
- 1 c. Chicken stock
- 1/2 c. Heavy cream
- 1/4 c. Parsley leaves
- 1/4 c. Cilantro leaves
Directions
- In a saucepan combine all ingredients and bring to a slow boil. Reduce heat to simmering and cook 1 hour. Pour sauce into a food processor or possibly blender and process, stopping once to scrape sides of bowl. Strain sauce through a fine sieve into a small saucepan and reheat before serving or possibly chill, covered.
- This recipe yields 1 1/2 c. of sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 734g | |
| Calories 1832 | |
| Calories from Fat 1266 | 69% |
| Total Fat 143.7g | 180% |
| Saturated Fat 20.18g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 3356mg | 140% |
| Potassium 2404mg | 69% |
| Total Carbs 114.52g | 31% |
| Dietary Fiber 27.0g | 90% |
| Sugars 18.91g | 13% |
| Protein 37.06g | 59% |
