[CH] RE: More Chipotle cream sauce....

Jim Tidwell (snd1jlt@snd10.med.navy.mil)
Fri, 29 May 1998 12:49:37 -0700

On Friday, May 29, 1998, Jim wrote:
> After a quick web search, I found this: can anyone
> improve on it?
> ---------- Recipe via Meal-Master (tm) v8.02
>       Title: Chipotle Cream Sauce
>  Categories: None
>       Yield: 1 servings

<recipe snippage>

Another option would be:
Crema de Chipotle:
   2      large         tomatoes
   8      medium        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
     1/4  teaspoon      toasted cumin seed
                        - or cumin powder   1      teaspoon
   2      teaspoons     corn oil
     1/2  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
Add the tomatoes, tomatillos, chiles anchos, chiles chipotles,
salt, and 1 cup of the reserved cooking water. Puree and strain
into a
large bowl.


Or you can do the quick & easy, unsophiticated, but tasty:
--1 cup sour cream (regular or reduced-fat)
--1 tablespoon pureed chipotle en adobo