Chopotle \"hell\" sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Jalapenos -- preferably red |
| 15 | Dried chipotle chiles | |
| 4 | Ancho chiles | |
| 1 | Red onion -- chopped | |
| 16 | ounces | Canned tomatoes with juice |
| 2 | Bay leaves | |
| 3 | Fresh thyme sprigs | |
| 8 | Fresh basil leaves | |
| 3 | Fresh marjoram sprigs | |
| 1 | cup | Red wine vinegar |
| 2 | tablespoons | Salt |
Directions
In a heavy kettle stir together the chiles, the onion, the tomatoes with the juice, the bay leaves, the thyme, the basil, the marjoram, the vinegar, the salt and pepper to taste and cook the mixture, covered, over moderately low heat, stirring occasionally, for 2 hours, or until the chipotles are soft. Transfer the mixture to a food processor and pulse it until the chiles are just chopped coarse.
Force the mixture through a food mill fitted with the medium blade set over a bowl and discard the solids. Chill the sauce, covered.
The sauce keeps, covered and chilled, for 2 weeks.
Recipe By :
From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking