3 ounces garlic cloves
2 pounds onions, chopped
2 1/2 pounds poblano peppers, chopped
2 fluid ounces olive oil
2 tablespoons tequila
4 fluid ounces chocolate syrup
2 ounces cocoa powder
3 tablespoons five-spice powder
Yield: 3 pints
1. Sweat the garlic, onions and poblanos in the oil until tender. Add the tequila and cook for 1 minute. Add the chocolate syrup and cocoa and mix well. Add the five-spice powder and remove from the heat.
2. Puree in a food processor or blender until very smooth, thinning with a little water if necessary.
2 pounds onions, chopped
2 1/2 pounds poblano peppers, chopped
2 fluid ounces olive oil
2 tablespoons tequila
4 fluid ounces chocolate syrup
2 ounces cocoa powder
3 tablespoons five-spice powder
Yield: 3 pints
1. Sweat the garlic, onions and poblanos in the oil until tender. Add the tequila and cook for 1 minute. Add the chocolate syrup and cocoa and mix well. Add the five-spice powder and remove from the heat.
2. Puree in a food processor or blender until very smooth, thinning with a little water if necessary.
