1/2 cup shelled pumpkin
1/4 cup shelled pistachio nuts
1/4 cup pine nuts
2 poblano peppers
1 medium onion, quartered
1 cup plus 1 tablespoon olive oil
1 tablespoon tamarind paste
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon dark cane or corn syrup
1 teaspoon distilled white vinegar
1/2 cup chicken stock
1/2 cup heavy cream
Preheat the oven to 400 degrees F.
Place the pumpkin seeds, nuts, peppers, and onions on a baking sheet.
Drizzle with 1 tablespoon olive oil. Roast for 10 to 15 minutes.
Remove from the oven and peel, seed and chop the peppers. In a food
processor, combine the nuts, peppers, onions, tamarind paste, chili
powder, cumin, salt, dark cane syrup, vinegar and olive oil. Puree
until creamy, stopping once to scrape the sides of the bowl. Transfer
to a saucepan and whisk in the chicken stock and cream. Bring the
sauce up to a boil and reduce to a simmer. Cook for 2 minutes, or
until sauce is thickened and flavorful.
Yield: about 2 to 2 1/2 cups