[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:
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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
salt
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
blender.
Add the tomatoes, tomatillos, chiles anchos, chiles chipotles,
cumin,
salt, and 1 cup of the reserved cooking water. Puree and strain
into a
large bowl.
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Or you can do the quick & easy, unsophiticated, but tasty:
--1 cup sour cream (regular or reduced-fat)
--1 tablespoon pureed chipotle en adobo
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Jim