Chipolte Sauce
Nb persons: 0
Yield: About 4 cups
Preparation time:
Total time:
Source: Betty Crocker's Southwest Cooking
| 2-4 dried chipolte chilies | |
| 2 slices | bacon, finely cut up |
| 1 small | onion, finely chopped, (about 1/4 cup) |
| 4 med | tomatoes, finely chopped, (about 3 cups) |
| 1 cup | beef broth |
| 1/4 cup | finely chopped carrot |
| 1/4 cup | finely chopped celery |
| 1/4 cup | snipped fresh cilantro |
| 1/2 tsp | salt |
| 1/4 tsp | pepper |
Cover chilies with warm water. Let stand until softened, about 1 hour. Drain and finely chop.
Cook and stir bacon and onion in 2 qt saucepan until bacon is crisp. Stir in chilies and remaining ingredients.
Yield: About 4 cups
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