Preparation:
Remove stems and seeds from chiles, set aside heat oil in a saucepan, over a moderate flame add onions and saute for 2-3 minutes, until softened add fennel, garlic, and chiles saute for another 3 minutes add stock, wine, tomato, cinnamon, and chiles bring to a boil, reduce heat, and simmer for 15-20 minutes, until thickened remove from heat and transfer to a food processor process until reduced to a smooth puree add honey and lime juice strain through a fine chinois thin with additional stock as necessary stir in cilantro leaves season to taste with salt and pepper cover and chill for up to 10 days serve hot, warm, or at room temperature |
