8oz. Roasted tomato-pepper mix (or, fresh made, as directed above)
1 medium onion, chopped
3 garlic cloves, chopped
2 Tablespoon Olive Oil
1Tablespoon tomato paste
1 Tablespoon molasses
1/2 cup white wine
1/2 cup chicken stock
1 teaspoon sweet basil
1/8 tsp mace
1/4 teasp. ground rosemary
1/4 teasp. ground fennel
1/2 teasp stevia
1/16 tsp ground chipotle (or, more, to taste)
salt and pepper to taste
In 2-quart saucepan, over medium-high heat, bring 2 Tablespoons Olive oil to a shimmer; add chopped onion and saute until just soft not translucent; add chopped garlic. As garlic begins to brown, add roasted tomato-pepper mix and blend thoroughly. Add turkey, tomato paste, molasses, white wine and chicken stock. Bring ingredients to full simmer; cover, reduce heat to low and simmer gently for 20 minutes. Add herbs and spices. Continuing simmering until mixture looks thick, about ten minutes, or so. Serve over pasta or rice.
Turkey Chipotle Sauce is Versatile
This sauce is delicious over rice and almost all of it will be absorbed. Don't be afraid to add more Chipotle pepper, if your family likes a lot of heat. I enjoy a gentle kick from peppers and don't need to be knocked out of my chair. Leave out the turkey and you have a sensational pork barbecue sauce, too!
Stick a celery stalk with leaves on top to help cool the palate and, of course, make it pretty. I hope you give it a try and like it as much as we do.
This post was entered into the "Grow Your Own" roundup #39, created by Andrea's Recipes and hosted this month by House of Annie.