March 03, 2017
Condiments, Sauce, Savory Sauces,
Vegetables, Southwest, 5-Minute Prep, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, Blender, Refrigerator, Stove Top, Fat Free, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Hot Peppers, Spices, Spicy more
Add toRecipe Book
Add toShopping List
"A staple that will keep for up to one month in the refrigerate.
This makes 16 chipotles in sauce.
Recipe source: Christopher Kimball's Milk Street Magazine (March/April 2017)"
In a saucepan combine the chiles and water and bring to a boil and then simmer for 20 minutes. Remove all but 4 of the chiles from the pan and set aside.
In a blender, combine the cooking water and the remaining 4 chipotles - add the remaining ingredients and then blend until mostly smooth and then return all to the pan. Add the reserved chiles and then simmer stirring occasionally for 20 minutes or until thickened.
Cool and then refrigerate -- will keep for one month.
Kick start your day with one of these delicious fruit smoothies.
One of the most flavor-filled cooking styles you can make is with a slow cooker. No matter...
Bring out the true pasta lover in you! This tasty pasta recipes roundup showcases a...
Recipe Stories / Blog
Every potato pancake recipe I know of has one simple ingredient. Yup......
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
For those who like Japanese food, this is just like your California roll. Just,...