Yield: 16 Servings
|2||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|
|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)
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .