Chipotle Salsa for enchiladas:

Ingredients:

4 chipotles, diced fine
1 jalapeno or serrano, diced fine
1/2 onion
1 head garlic, top sliced off to expose cloves
2 tbs chile grapeseed oil
2 medium tomatoes (approx 1/2 lbs)
3 cups either chicken broth or beef broth
1 sprig thyme
1/2 teaspoon salt
1/4 to 1/2 cup half & half
2 Tablespoons Mexican crema

Instructions:
Place onions and garlic in a square of foil & drizzle with oil then
wrap tightly. Bake is 357 degree oven for 45 minutes.

Cut tomatoes in half & place in 3 quart saucepan along
with chicken or beef broth, thyme, chiles and roasted onion and garlic.
Simmer for 45 minutes.

Puree the tomatoes, chiles, half the onion and 4 cloves (more if you
like garlic) of garlic in a food processor. Add a bit of broth to help
blending. Discard left over onion & garlic.

Pour remaining broth into a bowel & reserve.

Push the puree through a sieve placed over a sauce pan. Add half of
the saved broth, the half & half, and the cream. Simmer until
thickened about 5 minutes. Save the remaining broth if you wish to
make more sauce.


Mark "Crazy Coyote" Holm
Enterprise, beam me up! There's no chiles on this planet."