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Coyote's Cabernet Peppercorn Sauce
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    Coyote's Cabernet Peppercorn Sauce

  • 1 Tbsp. New Mex Chile powder (medium-hot)
  • 1/4 cup mixed whole peppercorns (a combo of black,white,green,pink and red)
  • 1 Tbsp. sweet-hot mustard
  • 1 Tbsp. Balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 1/3 cup Cabernet Sauvignon
  • Grind the peppercorns. Bring 1/3 cup C.S. to a slight boil. Lower heat until wine is reduced to about 2 tablespoons. Blend chile powder, peppercorns, mustard, vinegar and reduced C.S. in a food processor. Add olive oil very slowly while processor is on. Continue blending until sauce is thickened. Refrigerate until ready to use. Makes approx 1/2 cup. This can be used as a marinade and basting sauce for grilled meats and vegetables ( it works best on beef)

    A nice overnight marinade can be made with equal parts red wine and olive oil with sliced onions, cilantro, chile powder, sage, thyme and a bit of rosemary. Then use the peppercorn sauce as a basting sauce.

    From: Chipotle Coyote
    Posted By:Chipotle Coyote
    Post Date: Sun, 06 Jul 1997

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