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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From NYTimes, May 2, 2007. Adapted from Carmen Ramírez Degollado. Ingredients:
1/2 white onion, peeled |
3 -4 garlic cloves, peeled |
2 peppercorns, preferably white |
1 pinch ground cinnamon |
5 cumin seeds |
1 jalapeno pepper, stemmed and seeded |
2 tablespoons corn oil (or other neutral oil) |
1 cup pine nuts |
salt |
Directions:
1. Put onion, garlic, peppercorns, cinnamon, cumin and jalapeño in a blender. Add enough water to allow machine to purée mixture. Blend until uniformly smooth.
2. Put oil in a deep skillet or broad saucepan over medium heat. Add puréed mixture and cook, stirring almost constantly, until reduced and thickened.
3. Put pine nuts in a blender with enough water to allow machine to purée; blend until smooth.
4. Add puréed pine nuts to simmering mixture and salt to taste. Cook, stirring, until thickened, 5 to 10 minutes; taste and adjust seasoning and serve with chicken or fish.
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