Honey- Chile Sauce

1/2 c. Shallots, chopped fine
2/3 c. honey, slightly warmed
1/4 c. Sherry vinegar
1 tsp. Pasilla Chile powder
1/4 tsp ground cumin
1 1/2 cups fat free chicken broth, low sodium
salt and pepper to taste
1 tsp cilantro, chopped

Serves 16

1. Coat and Saute pan with cooking spray place on medium-high heat. Add chopped shallots and saute until tender.

2. Add the honey and vinegar to the pan. Quickly stir in the chilie powder, cumin and broth. Bring to a boil and reduce by half.

3. Transfer sauce into a blender or food processor and blend at high speed until smooth. Season to taste with salt and pepper. Stir in cilantro.

Great over cooked chicken!