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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.


  • 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

How to Make It

  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.