Chipotle Salsa For Enchiladasenchiladas 4.00 chipotles; diced fine 1.00 jalapeno or serrano; diced fine 0.50 onion 1.00 head garlic; top sliced off to expose 2.00 tablespoon chile grapeseed oil 2.00 medium tomatoes (approx 1/2 lbs) 3.00 cup either chicken broth or beef broth 1.00 sprig thyme 0.50 teaspoon salt (up to) 0.50 cup half & half 2.00 tablespoon mexican cream 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. |
