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Recipe

 

Chipotle Red Sauce for Grilled Meat or Fish

 

The flavor and textures of this sauce are reminiscent of the moles and pipians (sauces made from ground nuts and seeds) of Mexico. Enjoy this sauce on eggs or sandwiches, add a dollop to your favorite soup, or simply scoop it up in a fresh warm tortilla.

Ingredients
  • 4 cloves garlic
  • Olive oil
  • 2 ancho chiles
  • 1/2 cup sliced almonds
  • 1/8 cup sesame seeds
  • 2 tablespoons diced white onion
  • 1 teaspoon salt
  • 2 tablespoons chipotle hot sauce
  • 1/2 cup chicken stock
Preparation

Preheat oven to 400. Rub garlic cloves with olive oil, place on cookie sheet, and roast until brown all over, stirring occasionally, about 5 minutes. Meanwhile, place ancho chiles in hot water for 20 minutes to reconstitute, then drain and finely chop. Remove garlic from oven, and when cooled, squeeze garlic from peel. Place almonds and sesame seeds into a food processor and purée. Add chiles, onion, garlic, salt, and hot sauce and purée to combine. with machine running, add the chicken stock slowly and blend until well combined.

Makes 1 cup

 

Recipes From The Great Hot Sauce Book

Caramelized Onion and Olive Tart
Chicken Salad with Tomato and Avocado
Chipotle Red Sauce for Grilled Meat or Fish
Barbecue Pork Ribs
 

Recipe from:
The Great Hot Sauce Book
By Jennifer Trainer Thompson
Photographs by Kristen Brockmann
4 1 /2 x 10 1 /4 inches
144 pages, full-color illustrations
$14.95, paper, ISBN: 0-89815-783-8
Publication Date: November 25, 1995
ISBN: 0-89815-783-8
Reprinted by permission.

 

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