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Name: Chipotle Red Sauce (Corrected)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 6 tb Cider vinegar; 1/4 ts Ground cloves; 2 Dried new mexico red chiles; 6 Cloves garlic; unpeeled; 1 1/2 c Water OR chile water; (see; 2 tb Dark brown sugar; 1 Dried ancho chile; 1 ts Unsweetened cocoa; 1 c Fresh orange juice; 5 Dried chipotle chiles; (see; 3/4 ts Salt; 1/4 ts Ground cumin; 1/2 ts Ground cayenne

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INGREDIENTS

6 tb Cider vinegar
1/4 ts Ground cloves
2 Dried new mexico red chiles
6 Cloves garlic; unpeeled
1 1/2 c Water OR chile water; (see
2 tb Dark brown sugar
1 Dried ancho chile
1 ts Unsweetened cocoa
1 c Fresh orange juice
5 Dried chipotle chiles; (see
3/4 ts Salt
1/4 ts Ground cumin
1/2 ts Ground cayenne

Servings

INSTRUCTIONS

Preheat oven to 250 degrees. Stem and slit all the dried chiles, removing half the seeds. (For a milder sauce, remove all the seeds.) Roast the chiles in the oven just until you smell them, about 3 minutes maximum. Submerge them in a pot of hot water and soak until softened, about 20 minutes. While the chiles are soaking, turn oven up to 500 degrees. Roast the garlic on a baking sheet for 20 minutes, then peel. Taste the chile water. If its not bitter, use it instead of water. Combine the chiles, garlic chile water, salt, vinegar, cocoa, sugar, cumin, orange juice, cloves, and 1/4 teaspoon cayenne in blender and puree. Taste, and add an additional 1/4 teaspoon cayenne if greater heat is desired. Pour into sterilized bottle and seal. Refrigerated, the sauce will keep approximately 8 weeks. Makes 3 cups. Note: You may substitute canned chipotles in adobo, which will make roasting and soaking unnecessary. Lift the chipotles from the sauce, but dont rinse, as the adobo adds flavor. The cocoa--borrowed from Mexican mole sauces--doesnt sweeten the sauce; rather, it adds a mellowness that, combined with the orange juice, takes the sometimes bitter edge off the dried chiles. This sauce has great range: it is "big" enough to be used as a marinade for grilled meats and is also a fine steak sauce thats not too sweet. Not particularly searing, it is also a wonderful dipping accompaniment to grilled chicken and fish. My favorite dish for this sauce, however, is Fajitas , where the onions, peppers, steak, and warm tortillas come alive with the smokey chipotles. Hot Licks by Jennifer Trainer Thompson, Chronicle Books,1994; ISBN: 8-8118-0575-1 Recipe by: Jennifer Trainer Thompson_Hot Licks_1994 Posted to recipelu-digest by Badams on Feb 20, 1998

NOTES

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Chipotle Red Sauce (Corrected)

6 tb Cider vinegar
1/4 ts Ground cloves
2 Dried new mexico red chiles
6 Cloves garlic; unpeeled
1 1/2 c Water OR chile water; (see
2 tb Dark brown sugar
1 Dried ancho chile
1 ts Unsweetened cocoa
1 c Fresh orange juice
5 Dried chipotle chiles; (see
3/4 ts Salt
1/4 ts Ground cumin
1/2 ts Ground cayenne

Preheat oven to 250 degrees. Stem and slit all the dried chiles, removing  half the seeds. (For a milder sauce, remove all the seeds.) Roast the  chiles in the oven just until you smell them, about 3 minutes maximum.  Submerge them in a pot of hot water and soak until softened, about 20  minutes. While the chiles are soaking, turn oven up to 500 degrees. Roast  the garlic on a baking sheet for 20 minutes, then peel.    Taste the chile water. If its not bitter, use it instead of water. Combine  the chiles, garlic chile water, salt, vinegar, cocoa, sugar, cumin, orange  juice, cloves, and 1/4 teaspoon cayenne in blender and puree. Taste, and  add an additional 1/4 teaspoon cayenne if greater heat is desired. Pour  into sterilized bottle and seal. Refrigerated, the sauce will keep  approximately 8 weeks. Makes 3 cups.    Note: You may substitute canned chipotles in adobo, which will make  roasting and soaking unnecessary. Lift the chipotles from the sauce, but  dont rinse, as the adobo adds flavor.    The cocoa--borrowed from Mexican mole sauces--doesnt sweeten the sauce;  rather, it adds a mellowness that, combined with the orange juice, takes  the sometimes bitter edge off the dried chiles.    This sauce has great range: it is "big" enough to be used as a marinade for  grilled meats and is also a fine steak sauce thats not too sweet. Not  particularly searing, it is also a wonderful dipping accompaniment to  grilled chicken and fish. My favorite dish for this sauce, however, is  Fajitas , where the onions, peppers, steak, and warm tortillas come alive  with the smokey chipotles.    Hot Licks by Jennifer Trainer Thompson, Chronicle Books,1994; ISBN:  8-8118-0575-1    Recipe by: Jennifer Trainer Thompson_Hot Licks_1994    Posted to recipelu-digest by Badams <adamsfmle@sprintmail.com> on Feb 20,  1998

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Nutrition

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Serving Size: 1 Serving (197g)
Recipe Makes: 1 Servings

Calories: 198
Calories from Fat: 13 (7%)

Amt Per Serving		% DV

	Total Fat 1.5g	2 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 18.9mg		1 %
Potassium 544.9mg		14 %
Total Carbohydrate 47.4g		14 %
	Dietary Fiber 4g	16 %
	Sugars, other 43.3g
Protein 3.2g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 198

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