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Main Menu  Home  Appetizers  BBQ  Beans  Beef  Beverages  Breads  Breakfast  Cheese  Chicken  Condiments  Crockpot  Desserts  Eggs  Ethnic  Fruits  Game  Grains  Holiday  Lamb  Nuts  Other  Pork  Rice  Sauce  Seafood  Seasonings  Snacks  Soups  Spreads  Stews  Vegetables Chipotle Sauce #4 Recipe Category: Sauce Rating: N/A Servings: 8 Ingredients 1 can (7-oz) chipotles en adobo 1 cup olive oil 4 cloves (large) garlic; peeled 1 large egg 1 large egg yolk 1/2 teaspoon coarse salt Cooking Directions: Date: Sun, 21 Apr 96 11:57:10 PDT From: puppet2@ibm.net From the Santa Fe School of Cooking Cookbook by Susuan Curtis: Puree the can of chipotles in blender/food processor.Strain the mixture thru a sieve to remove the skins and seeds. Heat 3 TBSP. of olive oil in a small skillet over Med. heat and saute the whole garlic cloves 4-5 mins. til they are golden brown and softened. In the bowl of a food processor, place the chipotle puree,sauteed garlics,whole egg,and egg yolk. Process to a smooth puree, slowly adding the remaining olive oiluntil the sauce becomes a little thicker than heavy cream, but not as thick as mayonnaise. Add salt to taste and refrigerated until ready to use. Use as a dipping sauce with shrimps, scallops, and fish. I'm going to make it a bit thicker, and try it as a dressing on potato salad, and beside cold grilled chicken. The sauce will keep 3-5 days in the fridge. Make sure the eggs you use are VERY fresh. CHILE-HEADS DIGEST V2 #301 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. sauce =- Rate This Recipe -= Very good Good Average Poor Very Poor Related Recipes: Salsa De Tijera (Scissors Sauce) Chicken And Sausage In Tomato Sauce Chunky Rhubarb Sauce Sweet-And-Pungent Sauce For Carrots Salsa Campechana (Campeche-Style Sauce) NutriSystem coupons myspace layouts Convenience Food Industry catering equipment

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