Chipotle Cream (or Yogurt)

INGREDIENTS

INSTRUCTIONS

(*) or yogurt, or a combination  Chipotle chiles are smoked dried
jalapenos. They most commonly come in  cans, packed in a
tomoato-vinegar preparation called adobo sauce. A  little bit of canned
chipotles-in-adobo goes a very long way, both in  terms of heat and
powerful smoky essence. In this sauce, sour cream  and/or yogurt create
a soothing, luxurious vehicle for the wild  chipotle flavor. After you
open the can of chilies, and take out what  you need, transfer the
remainder to a glass jar and store in tightly  covered in the
refrigerator.  MIX: Place the sour cream and or yogurt in a small bowl
and whisk  until smooth. Whisk in 1/2 teaspoon minced chipotle chiles
and let it  sit for about 10 minutes, so the flavor can develop. Taste
to see if  it needs more chipotles and adjust.  Store in a tightly
covered container in the refrigerator. Bring to  room temperature
before serving. Yield 1 cup; about 2 tablespoons per  serving. Prep 5
mins. (with regular sour cream: about 6 g of fat; 62  cals) PER SERVING
as listed: 30 cals. Serve whenever it seems  apprpriate - eggs, beans,
rice ,cornmeal. Drizzle onto soups.  Expecially good on Chili Stews,
friend green tomaoteos and on corn  griddle cakes.  Recipe by: Mollie
Katzen's Vegetable Heaven

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