Chipotle-Cream Sauce


Notes: If making sauce ahead, chill airtight up to 1 day. Or freeze up to 1 month. Thaw sauce, whirl smooth in a blender, then reheat.


Recipe from



1/3 cup chopped onion
2 tablespoons chopped canned roasted red bell pepper
1 1/2 teaspoons chopped garlic
2 teaspoons butter or margarine
1/4 tablespoon ground cumin
1/4 cup fat-skimmed chicken broth
2 tablespoons canned chipotle chilies in adobado sauce, seeds and veins removed
1 cup whipping cream


1. In a 10- to 12-inch frying pan over medium heat, frequently stir onion, roasted pepper, garlic, butter, and cumin until onion is limp, 6 to 8 minutes.

2. Whirl mixture in a blender or food processor with broth and chipotles.

3. Scrape purée back into frying pan. Add cream and stir often over high heat until simmering, about 3 minutes.