Pasilla and New Mexican Pepper and Mango Chutney Reduction

- three pasilla peppers (dried)
- one new mexican pepper (dried)
- 1/2 cup chicken broth
- 2 tbsp mango chutney
- 1 tbsp honey
- 1 cup chicken stock
- 1 tbsp butter (optional)
- s/p

Reconstitute the dried peppers in hot water until they are soft again. Then add them to the FP with 1/2 cup of chicken stock and puree. Add them to a pot with the other cup of chicken stock, and stir in. Add the mango chutney and honey, and reduce by half. Stir in butter at the end just after the heat is off.