Recipe - Chipotle Salsa For Enchiladas

4 Chipotles; minced fine
1 Jalapeno or Serrano; minced
fine
One half Onion
1 Head garlic; top cut or sliced up off
to expose cloves
2 tablespoon Chile grapeseed oil
2 md Tomatoes (approx 1/2
lbs)
3 cup Either chicken broth or beef
broth
1 Sprig thyme
One half teaspoon Salt
One fourth (up to)
One half cup Half & half
2 tablespoon Mexican cream

Place onions and garlic in a square of foil & drizzle with oil then wrap
tightly. Bake is 357 degree oven for 45 minutes.

Cut tomatoes in half & place in 3 quart saucepan along with chicken or beef
broth, thyme, chiles and roasted onion and garlic. Simmer for 45 minutes.

Puree the tomatoes, chiles, half the onion and 4 cloves (more if you like
garlic) of garlic in a food processor. Add a bit of broth to help blending.
Discard left over onion & garlic.

Pour remaining broth into a bowel & reserve.

Push the puree through a sieve placed over a sauce pan. Add half of the
saved broth, the half & half, and the cream. Simmer until thickened about 5
minutes. Save the remaining broth if you wish to make more sauce.

Mark "Crazy Coyote" Holm

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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