Crema de chipotle (chipotle cream sauce)

Yield: 1 Servings

Measure Ingredient
2 larges Tomatoes
8 mediums Tomatillos; with husks and stems removed
2 Ancho chiles; with stems and seeds removed
1 Clove garlic
2 slices Onion; 1/4 inch thick
2 Chipotle peppers in adobo; to 4
¼ teaspoon Toasted cumin seed; or cumin powder
1 teaspoon Salt
2 teaspoons Corn oil
½ cup Lowfat sour cream; thinned with
2 tablespoons Skim milk

Prepare Crema de Chipotle. Put the tomatoes, tomatillos, and chiles anchos in a large saucepan and cover with water. Simmer for 5 minutes and drain; reserve cooking water. Pit the garlic and one onion slice in a blender. Add the tomatoes, tomatillos, chiles anchos, chiles chipotles, cumin, salt, and 1 cup of the reserved cooking water. Puree and strain into a large bowl.

Posted to CHILE-HEADS DIGEST by "Jim Tidwell" <snd1jlt@...> on May 29, 1998

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