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CHIPOTLE RANCHERO BASE SAUCE




Source of Recipe


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List of Ingredients






Yields 3 quarts

• 1/2 cup corn oil

• 8 cloves fresh garlic, thinly sliced

• 2 cups white onions, julienned

• 2 quarts crushed canned tomatoes

• 1 quart ripe tomatoes, diced

• 2 cups chopped cilantro

• 4 cups V-8 juice

• 1/4 cup chipotle chile puree, recipe follows

• 1/4 cup chicken base or 2 chicken bouillion cubes

• 1 tablespoon Old Bay Seasoning

• Sea salt and black pepper, to taste

• 2 tablespoons baking soda

• 2 tablespoons sugar

Cover bottom of pot with corn oil and saute garlic and onion until light golden brown.

Add crushed tomatoes, diced tomatoes and cilantro. Cook uncovered 5 minutes, then add the V-8 juice, chipotle puree and seasonings.

Bring to a simmer. Add a pinch of soda and when sauce foams, add sugar. Simmer uncovered until sauce reaches desired consistency and taste.

In blender, or food processor, blend the sauce to a fine puree.

If necessary, thin with chicken stock to desired consistency. Chill. Refrigerate until needed.

Chipotle chile puree:

• 8-ounce can chipotle chile peppers in adobo sauce

• 1/2 can water

Add contents of can to a blender. Rinse the sauce from the can with the 1/2 can of water and add to blender. Puree until very smooth, and store in an air- tight container.


Recipe