Salsa de Chipotle (Chipotle Chile Sauce)

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Salsa de Chipotle (Chipotle Chile Sauce)
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From Tlaxcala comes a wonderful sauce that utilizes chipotles, or any 
type of smoked chile. Most commonly, chipotles are smoked red jalapeños.
This is a table sauce served at room temperature to spice up any main
dish, including meats and poultry.


Ingredients


10 dried chipotle chiles
4 mulato chiles, or substitute anchos
1/2 onion, chopped
10 cloves garlic
1 tablespoon sesame seeds
10 black peppercorns
10 cumin seeds
1/2 cinnamon stick
1 teaspoon Mexican oregano
1/2 teaspoon salt
2 tablespoons olive oil
1/4 cup vegetable oil
1/2 cup vinegar
1 cup water


Instructions


Soak the chiles in hot water until softened, about 1 hour. Remove the 
seeds and stems.
In a food processor or blender, combine the chiles, onion, garlic, olive
oil, sesame seeds, peppercorns, cumin seeds, cinnamon stick, Mexican
oregano, and salt and process to a paste.
Heat the olive oil and vegetable oil together in a saucepan and fry the
paste over medium heat until it is aromatic, stirring constantly, for
about 5 minutes. Add the vinegar and water, remove from the heat, and
stir well.
Servings
2 1/2 cups
Servings
2 1/2 cups
Salsa de Chipotle (Chipotle Chile Sauce)
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
From Tlaxcala comes a wonderful sauce that utilizes chipotles, or any 
type of smoked chile. Most commonly, chipotles are smoked red jalapeños.
This is a table sauce served at room temperature to spice up any main
dish, including meats and poultry.


Ingredients


10 dried chipotle chiles
4 mulato chiles, or substitute anchos
1/2 onion, chopped
10 cloves garlic
1 tablespoon sesame seeds
10 black peppercorns
10 cumin seeds
1/2 cinnamon stick
1 teaspoon Mexican oregano
1/2 teaspoon salt
2 tablespoons olive oil
1/4 cup vegetable oil
1/2 cup vinegar
1 cup water


Instructions


Soak the chiles in hot water until softened, about 1 hour. Remove the 
seeds and stems.
In a food processor or blender, combine the chiles, onion, garlic, olive
oil, sesame seeds, peppercorns, cumin seeds, cinnamon stick, Mexican
oregano, and salt and process to a paste.
Heat the olive oil and vegetable oil together in a saucepan and fry the
paste over medium heat until it is aromatic, stirring constantly, for
about 5 minutes. Add the vinegar and water, remove from the heat, and
stir well.
Servings
2 1/2 cups
Servings
2 1/2 cups
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