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
  1. Place all ingredients in a small saucepan over medium heat. Mix thoroughly.
  2. Bring mixture to a simmer. Remove from heat.
  3. To store, cool to room temperature, cover, and refrigerate.
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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Tags
carrots
tomatillos
sauce