Yucatan Spiced Sauce
- 1 tsp cumin seeds 5 mL
- 1/2 tsp coriander seeds 2 mL
- 2 Tbsp fresh thyme leaves 30 mL
- 3 ripe tomatoes, coarsely chopped
- 3 cloves garlic, minced
- 1 or 2 jalapeño chile peppers, seeded and finely chopped
- 1 Tbsp dried oregano 15 mL
- 3 Tbsp lime juice 45 mL
- 1 Tbsp brown sugar 15 mL
- 3 Tbsp canola oil 45 mL
- 1 tsp salt 5 mL
- 1/4 tsp freshly ground black pepper 1 mL
- 1. In dry skillet, toast cumin and coriander seeds over medium heat, until aromatic, about 1 minute. Place in electric grinder or mortar and pestle and coarsely grind. In same skillet, add thyme leaves and toast for about 2 minutes, then add to grinder and process to combine.
- 2. In food processor, place chopped tomatoes and process until finely chopped. Transfer to mixing bowl and add spice mixture, garlic, jalapeño, oregano, lime juice, brown sugar and canola oil. Mix well.
- 3. In saucepan, add sauce and bring to boil for 2 minutes or until reduced and thickened. Serve over grilled meat or fish.
- Tips: This recipe calls for the milder jalapeño chile pepper, but use the habanero chile from the Yucatan if youd like a spicier sauce. You can also substitute half the amount of ground cumin (1/2 tsp or 2 mL) or coriander (1/4 tsp or 1 mL) for their seeds.
1/3 cup (75 mL)
|Total Fat||6 g|
|Saturated Fat||0 g|
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