| Chipotle Sauce ~ Chipotle --Smoked Red Jalapeño Peppers 1 cups chicken stock or canned chicken broth (chicken stock preferred) 1 medium onion, chopped fine 1 tbsp oil - corn oil, canola oil or olive oil (olive oil preferred) 1 clove garlic, minced 2 13 oz can tomatoes 4 dried chipotle chiles, place chipotle chiles in 1 cup of water, bring to a boil, then reduce to simmer for 10 - 12 minutes, mince or place in blender. ¼ cup fresh cilantro, chopped fine salt to taste In a blender, puree the tomatoes and the cilantro. Set aside. Sauté onion, until clear, add tomato puree, and the remaining ingredients, simmer (uncovered) for 20 - 25 minutes. Serves 6 Salsa de Chipotle 2 6 Chipotle chiles 1 tomato, large, chopped 6 tomatillos, chopped 1 medium onion, minced 1 clove of garlic 2 tsp vinegar 1 tbsp oil salt to taste 1. Bring 2 cups of water to a boil, add tomatillos and chipotle chiles. Boil for 10 - 15 minutes. 2. Place vinegar, chiles, tomatoes, tomatillos, and garlic in a blender, puree. 3. Sauté the onion until clear, add the chipotle puree, bring to boil, reduce to simmer. Simmer for 12- 15 minutes. Stir often, Salt to taste. |
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