Chipotle Sauce#4

* Exported from MasterCook *

CHIPOTLE SAUCE #4

Recipe By : Chile-Heads Digest #301
Serving Size : 16 Preparation Time :0:30
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can (7-oz) chipotles en adobo
1 cup olive oil <use the best you
can afford>
4 cloves (large) garlic, peeled
1 large egg
1 large egg yolk
1/2 teaspoon coarse salt <or to taste>

Date: Sun, 21 Apr 96 11:57:10 PDT
From: puppet2@ibm.net
>From the Santa Fe School of Cooking Cookbook by Susuan Curtis:

Puree the can of chipotles in blender/food processor.Strain the mixture thru
a sieve to remove the skins and seeds. Heat 3 TBSP. of olive oil in a small
skillet over Med. heat and saute the whole garlic cloves 4-5 mins. til they
are golden brown and softened. In the bowl of a food processor, place the
chipotle puree,sauteed garlics,whole egg,and egg yolk. Process to a smooth
puree, slowly adding the remaining olive oil<in a thin stream>until the sauce
becomes a little thicker than heavy cream, but not as thick as mayonnaise.
Add salt to taste and refrigerated until ready to use.

Use as a dipping sauce with shrimps, scallops, and fish.

I'm going to make it a bit thicker, and try it as a dressing on potato
salad, and beside cold grilled chicken.

The sauce will keep 3-5 days in the fridge. Make sure the eggs you use are
VERY fresh.

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