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| Chipotle Salsa For Enchiladas Recipe |
Category: Sauce
Rating:
N/A
Servings: 8
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Ingredients
4 chipotles; diced fine
1 jalapeno or serrano; diced fine
1/2 onion
1 head garlic; top sliced off to expose
2 tablespoon chile grapeseed oil
2 medium tomatoes (approx 1/2 lbs)
3 cup either chicken broth or beef broth
1 sprig thyme
1/2 teaspoon salt (up to)
1/2 cup half & half
2 tablespoon mexican cream
Cooking Directions:
Place onions and garlic in a square of foil & drizzle with oil then wrap tightly. Bake is 357 degree oven for 45 minutes.
Cut tomatoes in half & place in 3 quart saucepan along with chicken or beef broth, thyme, chiles and roasted onion and garlic. Simmer for 45 minutes.
Puree the tomatoes, chiles, half the onion and 4 cloves (more if you like garlic) of garlic in a food processor. Add a bit of broth to help blending. Discard left over onion & garlic.
Pour remaining broth into a bowel & reserve.
Push the puree through a sieve placed over a sauce pan. Add half of the saved broth, the half & half, and the cream. Simmer until thickened about 5 minutes. Save the remaining broth if you wish to make more sauce.
Mark "Crazy Coyote" Holm
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
sauce
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