Chipotle Cream Sauce
Ingredients of Chipotle Cream Sauce
Cooking oil 1 tsp. 5 mL Chopped onion 1 cup 250 mL Finely chopped chipotle peppers in adobo sauce 1 tbsp. 15 mL Garlic cloves, minced 2 2 Granulated sugar 1 tsp. 5 mL Ground cumin 1 tsp. 5 mL Ground ginger 1 tsp. 5 mL Salt 1/2 tsp. 2 mL Pepper 1/4 tsp. 1 mL All-purpose flour 1 tbsp. 15 mL Can of diced tomatoes (with juice) 28 oz. 796 mL Chopped roasted red pepper 1/2 cup 125 mL Orange juice 1/3 cup 75 mL Whipping cream 1 cup 250 mLHow to Chipotle Cream Sauce
Heat cooking oil in medium. Add next 8 ingredients. Cook, uncovered, for 5 to 10 minutes, stirring often, until onion is softened.
Add flour. Heat and stir for 1 minute.
Add next 3 ingredients. Heat and stir until boiling and thickened. Carefully peocess wuth hand blender or in blender until smooth (see Note).
Add cream. Stir. Store in airtight container in refrigerator for up to 3 days or in freezer for up to 1 month. Makes about 5 1/2 cups (1.4 L)
Note : Before processing hot liquids, check the operating instructions for your blender
Tip : Chipotle chili pepper are smoked jalareno peppers. Be sure to wash your hand after handing. To store any lefover chipotle chili peppers, divide into recipe-friendly portions and freeze, with sauce, in airtight containers for up to one year.
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