Directions:
- Preheat oven to 400°F Place the nuts, peppers and onions on a baking sheet.
- Drizzle with 1T olive oil. Roast for 10-15 minutes.
- Remove from the oven and peel, seed and chop the peppers.
- In a food processor combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1T dark cane syrup, vinegar and olive oil.
- Puree until creamy, stopping once to scrape the sides of the bowl.
- Turn the sauce into a saucepan.
- Whisk in the chicken stock and cream.
- Bring the sauce up to a boil and reduce to a simmer.
- Cook for two minutes. Remove from heat and keep warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.46 Kcal (1233 kJ) | ||
| Calories from fat | 262.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.13g | 45% | |
|---|---|---|---|
| Cholesterol | 16.51mg | 6% | |
| Sodium | 178.54mg | 7% | |
| Potassium | 116.02mg | 2% | |
| Total Carbs | 6.21g | 2% | |
| Sugars | 2.99g | 12% | |
| Dietary Fiber | 1.11g | 4% | |
| Protein | 3.93g | 8% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.7mg | 4% | |
| Calcium | 26.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 375.78 Kcal (1573 kJ) | ||
| Calories from fat | 334.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.18g | 45% | |
|---|---|---|---|
| Cholesterol | 21.06mg | 6% | |
| Sodium | 227.84mg | 7% | |
| Potassium | 148.06mg | 2% | |
| Total Carbs | 7.92g | 2% | |
| Sugars | 3.81g | 12% | |
| Dietary Fiber | 1.42g | 4% | |
| Protein | 5.02g | 8% | |
| Vitamin C | 1.7mg | 2% | |
| Iron | 0.8mg | 4% | |
| Calcium | 34.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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