• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Chipotle Salsa for Enchiladas

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • 4 Chipotles; diced fine
  • 1 Jalapeno or Serrano; diced
  • -fine
  • 1/2 Onion
  • 1 Head garlic; top sliced off
  • -to expose cloves
  • 2 tb Chile grapeseed oil
  • 2 md Tomatoes (approx 1/2
  • -lbs)
  • 3 c Either chicken broth or beef
  • -broth
  • 1 Sprig thyme
  • 1/2 ts Salt
  • 1/4 -(up to)
  • 1/2 c Half & half
  • 2 tb Mexican cream

 Directions

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

CHILE-HEADS ARCHIVES

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?