Chipotle salsa for enchiladas
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chipotles; diced fine | |
| 1 | Jalapeno or Serrano; diced fine | |
| ½ | Onion | |
| 1 | Head garlic; top sliced off to expose cloves | |
| 2 | tablespoons | Chile grapeseed oil |
| 2 | mediums | Tomatoes (approx 1/2 lbs) |
| 3 | cups | Either chicken broth or beef broth |
| 1 | Sprig thyme | |
| ½ | teaspoon | Salt (up to) |
| ½ | cup | Half & half |
| 2 | tablespoons | Mexican cream |
Directions
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, .