This recipe is great both as a dip and a sauce. We first used it on spinach enchiladas. When planning to make this, make sure you allow time to make the creme fraiche -- though sour cream could be substituted for the creme fraiche in a pinch.
In medium saucepan sautee onions in butter until translucent. Add broth, chipotle bullion, tomatillos, jalapeño and garlic. Simmer over medium-high heat until liquid is reduced to 1 cup, about 10 minutes. Transfer to blender. Cool to room temperature. Add cilantro and lime juice. Blend until smooth. Transfer to bowl. Whisk in creme fraiche.
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|Serving Size: 1 Serving (204g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 77 (60%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 21.5mg||7 %|
|Sodium 217.8mg||8 %|
|Potassium 355.4mg||9 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 10.4g|
|Protein 2.9g||4 %|
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Calories per serving: 128
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