Chipotle Sauce

Notes: If making ahead, cover and chill up to 1 day.

This recipe goes with Polenta Corn Cakes

Yield: Makes about 1 1/2 cups
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 17
  • Calories from fat: 71%
  • Protein: 0.6g
  • Fat: 1.3g
  • Saturated fat: 0.6g
  • Carbohydrate: 1.3g
  • Fiber: 0.5g
  • Sodium: 14mg
  • Cholesterol: 2.6mg

Ingredients

  • 1/2 cup (about 1 1/2 oz.) dried chipotle chilies
  • 2 tablespoons butter or margarine
  • 1/2 cup chopped onion or white part of leeks
  • 1 cup fat-skimmed chicken broth
  • 1 tablespoon lemon juice
  • Salt

Preparation

  1. 1. In a bowl, combine chipotles and 2 cups hot water. Let stand until chipotles are soft, 10 to 15 minutes.
  2. 2. Pull off and discard chili stems, seeds, and veins. Also discard the soaking water.
  3. 3. Meanwhile, in a 10- to 12-inch frying pan, combine 1 teaspoon butter and onion. Stir often over high heat until onion is limp, about 1 minute. Add chipotles and chicken broth.
  4. 4. Scrape mixture into a blender. Whirl until very smooth. Return to pan and stir over high heat until simmering, about 3 minutes, then add lemon juice and remaining butter. Remove from heat and stir until butter melts. Season to taste with salt. Use hot, warm, or at room temperature.
  5. Nutritional analysis per tablespoon.
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