Ingredients

¼ Cup Shallots – chopped fine

⅔ Cup Honey – slightly warmed

¼ Cup Sherry Vinegar

1 teaspoon Pasilla Chile Powder

¼ teaspoon Ground Cumin

1½ Cups Fat-Free Chicken Broth – low sodium

Salt and Pepper – to taste

1 teaspoon Cilantro – chopped

3 Tablespoons Pecans – toasted and chopped

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.