Salsa for Enchiladas|
Chipotle Salsa for Enchiladas
4 Chipotles; diced fine
1 Jalapeno or Serrano; diced
1 Head garlic; top sliced off
-to expose cloves
2 tb Chile grapeseed oil
2 md Tomatoes (approx 1/2
3 c Either chicken broth or beef
1 Sprig thyme
1/2 ts Salt
1/4 -(up to)
1/2 c Half & half
2 tb Mexican cream
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
minutes. Save the remaining broth if you wish to make more sauce.
Mark "Crazy Coyote" Holm
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe