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Ingredientes
- 4 x Chipotles, diced fine
- 1 x Jalapeno or possibly Serrano, diced fine
- 1/2 x Onion
- 1 head garlic, top sliced off to expose cloves
- 2 Tbsp. Chile grapeseed oil
- 2 med Tomatoes (approx 1/2 lbs)
- 3 c. Either chicken broth or possibly beef broth
- 1 sprg thyme
- 1/2 tsp Salt
- 1/4 x -(up to)
- 1/2 c. Half & half
- 2 Tbsp. Mexican cream
Direcciones
- Place onions and garlic in a square of foil & drizzle with oil then wrap tightly. Bake is 357 degree oven for 45 min.
- Cut tomatoes in half & place in 3 qt saucepan along with chicken or possibly beef broth, thyme, chiles and roasted onion and garlic. Simmer for 45 min.
- Puree the tomatoes, chiles, half the onion and 4 cloves (more if desired garlic) of garlic in a food processor. Add in a bit of broth to help blending.
- Throw away left over onion & garlic.
- Pour remaining broth into a bowel & reserve.
- Push the puree through a sieve placed over a sauce pan. Add in half of the saved broth, the half & half, and the cream. Simmer till thickened about 5 min. Save the remaining broth if you wish to make more sauce.
- Mark "Crazy Coyote" Holm
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 8 servings | |
| Calories 43 | |
| Calories from Fat 24 | 56% |
| Total Fat 2.76g | 3% |
| Saturated Fat 1.65g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 448mg | 19% |
| Potassium 156mg | 4% |
| Total Carbs 2.92g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.09g | 1% |
| Protein 1.96g | 3% |
