CHIPOTLE SAUCE

[Guest guest]

Good spooned on rice or over food.

Tierso

 

CHIPOTLE SAUCE

 

2 tbsp. olive oil

1/4 each onion, chopped

1/2 stalk celery, chopped

1/2 each carrot, chopped

3 each red bell pepper, stem removed, deseeded, chopped

1 clove garlic, chopped

1/2 c. stock

1/2 c. heavy whipping cream

2 each chipotle chilies, canned

2 tbsp. unsalted butter

1 each lemon, juice of

Salt and ground black pepper, to taste

 

Heat olive oil in a large sauce pan. Add onion, celery, carrot, red

peppers and garlic. Cook until vegetables begin to soften, stirring

frequently. Add the stock and let reduce in volume by half.

Add the cream and reduce in volume by half. Place in a blender the red

pepper mixture, chipotle chilies, lemon juice and butter. Puree until

completely liquidized, strain. Season to taste with salt and pepper.