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Rio Salado Chipotle Sauce

Makes 3 cups Cowboy Cooking Recipes from AlansKitchen.com

Ingredients:

  • 3 - cups hot water

  • 4 - dried Chipotle chiles

  • 2 - dried New Mexico red chiles

  • 1 - Tablespoon butter

  • 1 - small onion, chopped

  • 2 - cups canned roasted tomatoes, diced

  • 1 - cup beef broth

  • 3 - Tablespoons cider vinegar

  • 1 - Tablespoon brown sugar

  • 1/2 - teaspoon salt

  • 1/2 - teaspoon pepper

  • 1/4 - teaspoon ground cumin

Directions:

  1. Place the chiles in a large bowl and pour in the hot water.  You want to soak the chiles for 15 to 20 minutes or until they are soft.  Drain the chiles and throw away the water.  Remove the chiles' stems and chop.

  2. In a saucepan, melt butter and sauté the onion until they are soft but not brown.  Add the chiles and now the tomatoes, beef broth, vinegar, sugar, salt, pepper, and cumin.  Simmer for 15 to 20 minutes to thicken.

  3. Put the sauce in a blender or food processor and puree until smooth.  Do not strain.  Place in refrigerator to chill for 30 minutes before serving.  You can use this recipe for dips and sauce on your favorite dish.

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