INGREDIENTS

INSTRUCTIONS

Date: Sun, 21 Apr 96 11:57:10 PDT
From: puppet2@ibm.net
From the Santa Fe School of Cooking Cookbook by Susuan Curtis:
Puree the can of chipotles in blender/food processor.Strain the mixture
thru a sieve to remove the skins and seeds. Heat 3 TBSP. of olive oil in a
small skillet over Med. heat and saute the whole garlic cloves 4-5 mins.
til they are golden brown and softened. In the bowl of a food processor,
place the chipotle puree,sauteed garlics,whole egg,and egg yolk. Process to
a smooth puree, slowly adding the remaining olive oil<in a thin
stream>until the sauce becomes a little thicker than heavy cream, but not
as thick as mayonnaise. Add salt to taste and refrigerated until ready to
use.
Use as a dipping sauce with shrimps, scallops, and fish.
I'm going to make it a bit thicker, and try it as a dressing on potato
salad, and beside cold grilled chicken.
The sauce will keep 3-5 days in the fridge. Make sure the eggs you use are
VERY fresh.
CHILE-HEADS DIGEST V2 #301
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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