Print Options:

Chipotle Sauce





Yields
Makes about 1 1/2 cups

Notes: If making ahead, cover and chill up to 1 day.

 1/2 cup (about 1 1/2 oz.) dried chipotle chilies
 2 tablespoons butter or margarine
 1/2 cup chopped onion or white part of leeks
 1 cup fat-skimmed chicken broth
 1 tablespoon lemon juice
  Salt
Step 1
1

In a bowl, combine chipotles and 2 cups hot water. Let stand until chipotles are soft, 10 to 15 minutes.

Step 2
2

Pull off and discard chili stems, seeds, and veins. Also discard the soaking water.

Step 3
3

Meanwhile, in a 10- to 12-inch frying pan, combine 1 teaspoon butter and onion. Stir often over high heat until onion is limp, about 1 minute. Add chipotles and chicken broth.

Step 4
4

Scrape mixture into a blender. Whirl until very smooth. Return to pan and stir over high heat until simmering, about 3 minutes, then add lemon juice and remaining butter. Remove from heat and stir until butter melts. Season to taste with salt. Use hot, warm, or at room temperature.

Step 5
5

Nutritional analysis per tablespoon.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories17
% Daily Value *
Total Fat 1.3g2%

Saturated Fat 0.6g3%
Cholesterol 2.6mg1%
Sodium 14mg1%
Total Carbohydrate 1.3g1%

Dietary Fiber 0.5g2%
Protein 0.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.