Honey-Chili Sauce

This is excellent on chicken or shrimp!

1/4 cup chopped shallots
2/3 cup honey
1/4 cup sherry vinegar
1 teaspoon chili powder
1/4 teaspoon ground cumin
1-1/2 cups of chicken broth, low sodium
salt and paper to taste
1 teaspoon chopped cilantro
3 Tablespoons chopped pecans

Lightly coat a sauté pan with cooking spray, than on medium-high heat sauté the chopped shallots until tender. Add the honey and vinegar to the pan. Quickly stir in the chili powder, cumin, and broth. Bring to a boil and reduce by half. Transfer sauce to blender or food processor and blend at high speed until smooth. Season to taste with salt and pepper. Stir in cilantro. Garnish dish with toasted pecans.

Serves 16
Calories: 56
Total Fat: 1g
Protein: 1g
Carbohydrate: 13g
Cholesterol: 0mg
Sodium: 48 mg