Chipotle Sauce Recipe
Ingredients
| 4 dried chipotle chiles | ||
| 2 dried gnajillo chiles, or dried New Mexican red chiles | ||
| Onion | 1 Small, chopped | |
| Vegetable oil | 1 Tablespoon | |
| 4 medium-size tomatoes, peeled and chopped, or 2 cups canned diced tomatoes | ||
| Beef broth | 1 Cup (16 tbs) | |
| Cider vinegar | 3 Tablespoon | |
| Brown sugar | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Ground cumin | 1/4 Teaspoon | |
Directions
Place the chiles in a large bowl and cover them with hot water.
Steep until they're soft, 15 to 20 minutes.
Drain the chiles and discard the water.
Remove the stems and chop the chiles.
In a saucepan, saute the onion in the oil until it's soft but not brown.
Add the chiles and the remaining ingredients and simmer for 15 to 20 minutes to thicken.
Put the sauce in a blender or food processor and puree until smooth.
Don't strain.
Makes 3 cups.
Steep until they're soft, 15 to 20 minutes.
Drain the chiles and discard the water.
Remove the stems and chop the chiles.
In a saucepan, saute the onion in the oil until it's soft but not brown.
Add the chiles and the remaining ingredients and simmer for 15 to 20 minutes to thicken.
Put the sauce in a blender or food processor and puree until smooth.
Don't strain.
Makes 3 cups.
Chef
