| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sauce |
16 |
Servings |
INGREDIENTS
| 2 |
|
Chipotle chiles (see note) |
| 2 |
sl |
Bacon; finely cut up |
| 1/4 |
c |
Onion; finely chopped |
| 3 |
c |
Tomatoes; finely chopped |
| 1 |
c |
Beef broth |
| 1/4 |
c |
Carrot; finely chopped |
| 1/4 |
c |
Celery; finely chopped |
| 1/4 |
c |
Fresh cilantro; snipped |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
|
4 |
dried Chipotle chiles. |
INSTRUCTIONS
NOTE: You can make this sauce as hot as you want by adding up to a total of
Cover chilies with warm water. Let stand until softened, about 1 hour.
Drain and finely chop. Cook and stir bacon and onion in a 2-quart saucepan
until bacon is crisp; stir in chilies and remaining ingredients.
Makes about 4 cups sauce.
Syd.Bigger@salata.com (Syd Bigger)
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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