Yield: 16 Servings
Measure | Ingredient |
---|---|
2 \N | Chipotle chiles (see note) |
2 slices | Bacon; finely cut up |
¼ cup | Onion; finely chopped |
3 cups | Tomatoes; finely chopped |
1 cup | Beef broth |
¼ cup | Carrot; finely chopped |
¼ cup | Celery; finely chopped |
¼ cup | Fresh cilantro; snipped |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
\N 4 | dried Chipotle chiles. |
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@... (Syd Bigger)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .