Guest guest Posted February 13, 2008 Report Share Posted February 13, 2008 @@@@@ Gourmets Chipotle Sauce 2 dried ancho chiles, (1 oz) 1 dried chipotle chile 2 cups water 1 small yellow onion, coarsely chopped 2 garlic cloves 1 tablespoon cumin seeds, toasted Discard stems from chiles and remove seeds. Rinse chiles under cold running water. Bring chiles with water to a simmer in a nonreactive 1 1/2-quart saucepan. Add onion, garlic, and a pinch of salt, then simmer, uncovered, stirring occasionally (add more water if necessary to cover chiles), until softened, about 30 minutes. While chiles are cooking, finely grind cumin seeds with a mortar and pestle or in an electric coffee/spice grinder. Transfer chiles and vegetables with a slotted spoon to a blender and purée with cumin and cup chile water (save remaining chile water) until smooth. (Sauce should be thick but not stiff; add more chile water, 1 tablespoon at a time, if necessary.) Season with salt. Makes about 1 cup. Active time: 15 min Start to finish: 45 min. Source: Gourmet magazine, November 1999 Formatted by Chupa Babi: 02.13.08 Cooks' note: • Sauce may be made 3 days ahead, cooled completely, and chilled, covered. Reheat before serving. ----- ______________________________\ ____ Looking for last minute shopping deals? Find them fast with Search. http://tools.search./newsearch/category.php?category=shopping Quote Link to comment Share on other sites More sharing options...
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