Chipotle sauce #1
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 4 | dried Chipotle chiles. | |
Directions
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, .