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Chilpotle Purée mexican, raw, condiment 1 can chilpotle chilies 2 tablespoons olive oil Dump the whole can of chiles into a food processor or blender with the olive oil and whirl till smooth. Add more olive oil if necessary to thin it to a sauce-like consistency. Yields 7/8 cup NOTES : Smoky good and fiery hot sauce of smoked jalapeño peppers, tomato sauce and olive oil. Chilpotle chiles are nothing but jalapeño peppers, smoked till dried. For canning they are rehydrated and packed in tomato sauce, so that when you purée them they make a sauce that will last for a year in the refrigerator. The canned chiles can be found in Mexican supermarkets. This sauce is as hot as any Tabasco sauce, but the smoking of the chiles gives it wondrous depth and substance. It can be used in cooking (see Caldo Tlalpeño and Gourmet Rice and Beans for examples) or as a condiment for those who like to challenge their palates. 2607 0 Yield: 4 servings Preparation Time: 0:05 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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