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.
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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