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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: If making sauce ahead, chill airtight up to 1 day. Or freeze up to 1 month. Thaw sauce, whirl smooth in a blender, then reheat. Ingredients:
1/3 cup chopped onion |
2 tablespoons chopped canned roasted red bell pepper |
1 1/2 teaspoons chopped garlic |
2 teaspoons butter or margarine |
1/4 tablespoon ground cumin |
1/4 cup fat-skimmed chicken broth |
2 tablespoons canned chipotle chilies in adobado sauce, seeds and veins removed |
1 cup whipping cream |
Directions:
1. In a 10- to 12-inch frying pan over medium heat, frequently stir onion, roasted pepper, garlic, butter, and cumin until onion is limp, 6 to 8 minutes.
2. Whirl mixture in a blender or food processor with broth and chipotles.
3. Scrape purée back into frying pan. Add cream and stir often over high heat until simmering, about 3 minutes.
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