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Gourmets Chipotle Sauce

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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.

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