| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauce |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion |
| 8 |
|
Cloves garlic (unpeeled) |
| 6 |
|
Chipotle chiles |
| 1 |
|
Poblano chile |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Cumin seed |
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Water |
| 1 |
pn |
Salt |
INSTRUCTIONS
hot roast (skillet with no oil or water) the onion and garlic, until things
are blackening, and your smoke alarm goes off. Let cool and peel the
garlic. In the mean time soak the chipotles and the poblano in 1/2 water
(about 15 minutes) strain them but save the water. Seed and stem the
chilies and cut into pieces. hot roast the cumin and oregano until it's
fragrant (be careful with the oregano.. it's burns QUICKLY!)
Add ALL ingredients together in your food processor and blend until kinda
lumpy.
I used this to saute chicken breast strips (with tomatoes and anaheims)[all
hot roasted], which I then ate in corn tortillas with sour cream (of
course) and extra sauce! It's not terribly hot [which is relative], unless
your chipotles are.. but it does have a wonderful flavor!
To make a totally low fat version, just leave out the olive oil and sour
cream. This will also last several days in the fridge.
Stefanie Jarrell
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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