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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 Salsa rosa; (see recipe)

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INGREDIENTS

1 Salsa rosa; (see recipe)

Servings

INSTRUCTIONS

If you have dried chipotles, simply tear them and add them to the chiles when you pour the boiling water over them. If you are using canned chipotles such as chipotles en adobo (a tomato-based sauce that adds a faint sweetness; great for grilling!), just roughly chop the chipotles before adding them to the blender. This is also a *great* marinade for strong-flavored fish; in fact, Kim called a few minutes ago to tell me shes making grilled shark coated with salsa roja. Weve also made something like this with chipotles, adding olive oil, lime juice and cilantro to make it a kind of vinaigrette, and slathered it on salmon that we then broiled. That was terrific. By the way, I use salsa roja as a dip for tortilla chips, as a condiment for eggs, as a taco sauce, and as the basis for my current favorite chile Colorado. Thats a real simple recipe: Make 1 or 2 recipes of salsa roja, above. Marinate 1 to 2 pounds of beef (or if you can get it, buffalo meat) in the chile sauce, letting it stand overnight. The next evening, pour the meat and the sauce into a large saucepan (unless you were clever enough to marinate them in the saucepan, in which case you dont have to wash an extra dish and you can just shove the whole thing onto the stove). Bring the meat and sauce to a boil, then reduce the temperature to a simmer. Cook covered for 20 minutes, then remove the cover and cook to reduce and thicken the sauce, about 30 minutes longer. Serve with fresh tortillas, frijoles negros and platanos fritos.

NOTES

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Chipotle Sauce

1 Salsa rosa; (see recipe)

If you have dried chipotles, simply tear them and add them to the  chiles when you pour the boiling water over them. If you are using  canned chipotles such as chipotles en adobo (a tomato-based sauce  that adds a faint sweetness; great for grilling!), just roughly chop  the chipotles before adding them to the blender.    This is also a *great* marinade for strong-flavored fish; in fact, Kim  called a few minutes ago to tell me shes making grilled shark coated  with salsa roja. Weve also made something like this with chipotles,  adding olive oil, lime juice and cilantro to make it a kind of  vinaigrette, and slathered it on salmon that we then broiled. That  was terrific.    By the way, I use salsa roja as a dip for tortilla chips, as a  condiment for eggs, as a taco sauce, and as the basis for my current  favorite chile Colorado. Thats a real simple recipe:    Make 1 or 2 recipes of salsa roja, above.    Marinate 1 to 2 pounds of beef (or if you can get it, buffalo meat)  in the chile sauce, letting it stand overnight.    The next evening, pour the meat and the sauce into a large saucepan  (unless you were clever enough to marinate them in the saucepan, in  which case you dont have to wash an extra dish and you can just  shove the whole thing onto the stove). Bring the meat and sauce to a  boil, then reduce the temperature to a simmer. Cook covered for 20  minutes, then remove the cover and cook to reduce and thicken the  sauce, about 30 minutes longer. Serve with fresh tortillas, frijoles  negros and platanos fritos.

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 servings

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

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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.