|1 can||(7-oz) Chipotles en adobo|
|1 cup||Olive oil <use the best you can afford>|
|4||Cloves (large) garlic; peeled|
|1 large||Egg yolk|
|½ teaspoon||Coarse salt <or to taste>|
Date: Sun, 21 Apr 96 11:57:10 PDT From: puppet2@...
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, .
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