| 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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