Chopotle "hell" Sauce Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Jalapenos, preferably red
15: Dried chipotle chiles,
4: Ancho chiles,
1: Red onion, chopped
16 ounce: Canned tomatoes with juice,
2: Bay leaves,
3: Fresh thyme sprigs,
8: Fresh basil leaves,
3: Fresh marjoram sprigs,
1 cup: Red wine vinegar,
2 tbsp: Salt,
Directions:
In a heavy kettle stir together the chiles, the onion, the tomatoes
with the juice, the bay leaves, the thyme, the basil, the marjoram,
the vinegar, the salt and pepper to taste and cook the mixture,
covered, over moderately low heat, stirring occasionally, for 2
hours, or until the chipotles are soft. Transfer the mixture to a
food processor and pulse it until the chiles are just chopped coarse.
Force the mixture through a food mill fitted with the medium blade
set over a bowl and discard the solids. Chill the sauce, covered.
The sauce keeps, covered and chilled, for 2 weeks.
Recipe By :
From: Dan Klepach Date: 06-15-95 (159) Fido:
Cooking
Source from luhu.jp
with the juice, the bay leaves, the thyme, the basil, the marjoram,
the vinegar, the salt and pepper to taste and cook the mixture,
covered, over moderately low heat, stirring occasionally, for 2
hours, or until the chipotles are soft. Transfer the mixture to a
food processor and pulse it until the chiles are just chopped coarse.
Force the mixture through a food mill fitted with the medium blade
set over a bowl and discard the solids. Chill the sauce, covered.
The sauce keeps, covered and chilled, for 2 weeks.
Recipe By :
From: Dan Klepach Date: 06-15-95 (159) Fido:
Cooking
Source from luhu.jp