Ingredients

1/4 cup shallots, chopped fine

2/3 cup honey, slightly warmed

1/4 cup sherry vinegar

1 teaspoon pasilla chile powder

1/4 teaspoon ground cumin

1-1/2 cups fat-free chicken broth, low sodium

salt and pepper to taste

1 teaspoon cilantro, chopped

3 tablespoons chopped pecans, toasted

Preparation

  1. Coat a sauté pan with cooking spray and place on medium-high heat. Add chopped shallots and sauté until tender.
  2. Add the honey and vinegar to the pan. Quickly stir in the chile powder, cumin, and broth. Bring to a boil and reduce by half.
  3. Transfer sauce to a blender or food processor and blend at high speed until smooth. Season to taste with salt and pepper. Stir in cilantro. Garnish dish with toasted pecans.