Prep 20 mins
Cook 0 mins
From NYTimes, May 2, 2007. Adapted from Carmen Ramírez Degollado.
- 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
- Put onion, garlic, peppercorns, cinnamon, cumin and jalapeño in a blender. Add enough water to allow machine to purée mixture. Blend until uniformly smooth.
- Put oil in a deep skillet or broad saucepan over medium heat. Add puréed mixture and cook, stirring almost constantly, until reduced and thickened.
- Put pine nuts in a blender with enough water to allow machine to purée; blend until smooth.
- 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.