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

Recipe by Sunset June 1998


Recipe Summary

Makes about 1 1/2 cups


Ingredient Checklist


Instructions Checklist
  • In a bowl, combine chipotles and 2 cups hot water. Let stand until chipotles are soft, 10 to 15 minutes.

  • Pull off and discard chili stems, seeds, and veins. Also discard the soaking water.

  • 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.

  • 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.

  • Nutritional analysis per tablespoon.

Nutrition Facts

17 calories; calories from fat 71%; protein 0.6g; fat 1.3g; saturated fat 0.6g; carbohydrates 1.3g; fiber 0.5g; sodium 14mg; cholesterol 2.6mg.