Instructions: 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 1/2 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?

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.