| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Mexican |
Sauce |
8 |
Servings |
INGREDIENTS
| 4 |
|
Chipotles; diced fine |
| 1 |
|
Jalapeno or Serrano; diced fine |
| 1/2 |
|
Onion |
| 1 |
|
Head garlic; top sliced off to expose cloves |
| 2 |
tb |
Chile grapeseed oil |
| 2 |
md |
Tomatoes (approx 1/2 lbs) |
| 3 |
c |
Either chicken broth or beef broth |
| 1 |
|
Sprig thyme |
| 1/2 |
ts |
Salt (up to) |
| 1/2 |
c |
Half & half |
| 2 |
tb |
Mexican cream |
INSTRUCTIONS
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.
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