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CHIPOTLE SAUCE #4
Recipe By : Chile-Heads Digest #301
Serving Size : 16 Preparation Time :0:30
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
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1 can (7-oz) chipotles en adobo
1 cup olive oil
4 cloves (large) garlic, peeled
1 large egg
1 large egg yolk
1/2 teaspoon coarse salt
Date: Sun, 21 Apr 96 11:57:10 PDT
From: puppet2@ibm.net
>From the Santa Fe School of Cooking Cookbook by Susuan Curtis:
Puree the can of chipotles in blender/food processor.Strain the mixture thru
a sieve to remove the skins and seeds. Heat 3 TBSP. of olive oil in a small
skillet over Med. heat and saute the whole garlic cloves 4-5 mins. til they
are golden brown and softened. In the bowl of a food processor, place the
chipotle puree,sauteed garlics,whole egg,and egg yolk. Process to a smooth
puree, slowly adding the remaining olive oiluntil the sauce
becomes a little thicker than heavy cream, but not as thick as mayonnaise.
Add salt to taste and refrigerated until ready to use.
Use as a dipping sauce with shrimps, scallops, and fish.
I'm going to make it a bit thicker, and try it as a dressing on potato
salad, and beside cold grilled chicken.
The sauce will keep 3-5 days in the fridge. Make sure the eggs you use are
VERY fresh.
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