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Name: Chipotle Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 sm Yellow onion; coarsely; 2 Garlic; 1 tb Cumin seeds; toasted; 2 c Water; 1 Dried chipotle chile; 2 Dried ancho chiles; (1 oz)

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INGREDIENTS

1 sm Yellow onion; coarsely
2 Garlic
1 tb Cumin seeds; toasted
2 c Water
1 Dried chipotle chile
2 Dried ancho chiles; (1 oz)

Servings

INSTRUCTIONS

Discard stems from chiles and remove seeds. Rinse chiles under cold running water. Bring chiles with water to a simmer in a nonreactive 1 1/2-quart saucepan. Add onion, garlic, and a pinch of salt, then simmer, uncovered, stirring occasionally (add more water if necessary to cover chiles), until softened, about 30 minutes. While chiles are cooking, finely grind cumin seeds with a mortar and pestle or in an electric coffee/spice grinder. Transfer chiles and vegetables with a slotted spoon to a blender and puree with cumin and cup chile water (save remaining chile water) until smooth. (Sauce should be thick but not stiff; add more chile water, 1 tablespoon at a time, if necessary.) Season with salt. Cooks note: ? Sauce may be made 3 days ahead, cooled completely, and chilled, covered. Reheat before serving. Makes about 1 cup. Gourmet November 1999 Per serving: 51 Calories (kcal); trace Total Fat; (3% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Chipotle Sauce

1 sm Yellow onion; coarsely
2 Garlic
1 tb Cumin seeds; toasted
2 c Water
1 Dried chipotle chile
2 Dried ancho chiles; (1 oz)

Discard stems from chiles and remove seeds. Rinse chiles under cold  running water. Bring chiles with water to a simmer in a nonreactive 1  1/2-quart saucepan. Add onion, garlic, and a pinch of salt, then  simmer, uncovered, stirring occasionally (add more water if necessary  to cover chiles), until softened, about 30 minutes.    While chiles are cooking, finely grind cumin seeds with a mortar and  pestle or in an electric coffee/spice grinder.    Transfer chiles and vegetables with a slotted spoon to a blender and  puree with cumin and cup chile water (save remaining chile water)  until smooth. (Sauce should be thick but not stiff; add more chile  water, 1 tablespoon at a time, if necessary.) Season with salt.    Cooks note:    ? Sauce may be made 3 days ahead, cooled completely, and chilled,  covered. Reheat before serving.    Makes about 1 cup.    Gourmet November 1999        Per serving: 51 Calories (kcal); trace Total Fat; (3% calories from  fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat;  0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (245g)
Recipe Makes: 1 servings

Calories: 11
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 8.4mg		0 %
Potassium 32.9mg		1 %
Total Carbohydrate 2.5g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 2.4g
Protein 0.5g		1 %
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: 11

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