| Ingredients |
| 1 1/2 |
Jalapeno Pepper |
| 1 t |
Chopped Garlic |
| 1/2 T |
Chopped Shallot |
| 1/2 C |
Cilantro |
| 1 C |
Rice Vinegar |
| 1/2 C |
New Mexico Red Chile Puree (Mae Ploy Sweet Chile Sauce may be Substituted) |
| 20 fl oz |
Thickened Vegetable Stock |
| 1 T |
Toasted Cumin Seed |
| 2 T |
Extra Virgin Olive Oil |
|
|
Yield: About 35 oz
Servings: 35
Serving Size: 1 oz (~2 T)
|
|