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Ingredientes
- 2 x canned chipotle chilies in adobado sauce
- 1 1/2 c. Mexican crema (or possibly lowfat sour cream)
Direcciones
- Wearing kitchen gloves, pull out and throw away seeds and veins from chilies. Mince chilies.
- In a small bowl, mix chilies, 2 Tbsp. of the adobado sauce, and the Mexican crema.
- This recipe yields about 1 1/2 c..
- Comments: If making up to 2 days ahead, cover airtight and chill. Freeze extra chilies and adobado sauce.
- Yield: 1 1/2 c.
