On 09/11/2016 09:33 AM, koko wrote:
>
> Chipotle anything is wonderful. This versatile smoky sauce/mayonnaise
> will be a great addition to your condiments.
> I think I'll have this on hand all the time
>
> Here's what I did
> http://www.kokoscornerblog.com/mycor...tle-sauce.html
> or
> http://tinyurl.com/zncw2um
>
> In the meantime, here's the recipe.
> I did add about a teaspoon of Mexican oregano that the recipe didn't
> call for. I'm glad I did, it's great.
>
> Chipotle Sauce
>
> 1 7.5-ounce can Chipotle Peppers in Adobo
> 1 cup olive oil
> 4 large garlic cloves, peeled
> 1 large egg
> 1 egg yolk
> 1/2 teaspoon coarse salt, or to taste
>
> This smoky dipping sauce is good with fish and shellfish (especially
> shrimp and scallops).
> 1. Place the contents of the can of Chipotle Peppers in Adobo in a
> blender and puree.
> Sieve the puree to remove the chile skins and seeds and reserve the
> remaining puree.
> 2. Heat 3 tablespoons of the oil in a small skillet over medium heat
> and saute the whole garlic cloves 4 to 5 minutes, until they are deep
> golden brown and softened.
> 3. In the workbowl of a food processor place 2 tablespoons spoons of
> the reserved chile puree, 1 whole egg, 1 egg yolk, and the sauteed
> garlic cloves.
> Process to a smooth puree, slowly adding the remaining oil.
> You should end up with a sauce a little thicker than heavy cream, but
> not as thick as a mayonnaise.
> Add salt to taste and refrigerate until ready to use.
>
> Susan D. Curtis. Santa Fe School of Cooking Cookbook
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard
>
I like to puree a 7 oz. can in a 12 oz. canning jar. The blades of the
blender fit perfectly. I screw on a plastic washed mayonnaise lid and
keep it in the refrigerator. Makes it easy to add to mayonnaise, ketchup
or mustard on a sandwich. Add to a dipping sauce. Also makes it easy to
add to a soup, stew or roast.