*  Exported from  MasterCook  *
                             CHIPOTLE SAUCE #4
 Recipe By     : Chile-Heads Digest #301
 Serving Size  : 16   Preparation Time :0:30
 Categories    : Sauces
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      can           (7-oz) chipotles en adobo
    1      cup           olive oil <use the best you
                         can afford>
    4      cloves        (large) garlic, peeled
    1                    large egg
    1                    large egg yolk
      1/2  teaspoon      coarse salt <or to taste>
 Date: Sun, 21 Apr 96 11:57:10 PDT
 From: puppet2@ibm.net
 >From the Santa Fe School of Cooking Cookbook by Susuan Curtis:
 Puree the can of chipotles in blender/food processor.Strain the mixture thru
 a sieve to remove the skins and seeds. Heat 3 TBSP. of olive oil in a small
 skillet over Med. heat and saute the whole garlic cloves 4-5 mins. til they
 are golden brown and softened. In the bowl of a food processor, place the
 chipotle puree,sauteed garlics,whole egg,and egg yolk. Process to a smooth
 puree, slowly adding the remaining olive oil<in a thin stream>until the sauce
 becomes a little thicker than heavy cream, but not as thick as mayonnaise.
 Add salt to taste and refrigerated until ready to use.
 Use as a dipping sauce with shrimps, scallops, and fish.
 I'm going to make it a bit thicker, and try it as a dressing on potato
 salad, and beside cold grilled chicken.
 The sauce will keep 3-5 days in the fridge. Make sure the eggs you use are
 VERY fresh.
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