In a skillet, over medium heat, saute onions in oil until translucent, 5 to 7 min. stirring occasionally. Meanwhile, in a small skillet over medium heat, toast the cumin seeds until aromatic, around 2 to 3 min., stirring often. Immediately transfer the toasted seeds into a mortar and pestle and grind into a powder. In a small bowl, mix together the toasted cumin, garlic, cornstarch, green chile powder, vinegar and 1/4 cup stock to form a smooth paste. Coat sauteed onions with spice paste and then slowly stir in remaining stock to form a sauce. Bring to a boil and reduce to a simmer. Stir in oregano and salt and simmer for 15 to 20 min. to thicken, stirring often. Remove from heat and add honey and serve hot. Store in a refrigerated airtight container for up to one week. Freeze otherwise.

Serve with pork or chicken. Use as a sauce for tacos and enchiladas. Try as a burger topping with Pepper Jack cheese.

ITEMS IN THIS RECIPE

Cumin Seeds (Organically Sourced)

55

Select Size

Roasted Granulated Garlic

228

Select Size

Hatch Green Chile Powder

60

Select Size

White Wine Vinegar Powder

32

Select Size

Organic Vegetable Bouillon Cubes

9

$5.05

3.8 oz  

$5.05

Mexican Oregano

105

Select Size

Kosher Salt

36

$6.65

3 lbs  

$6.65