Chipotle Salsa for Enchiladas
| Yield: | 8 Servings |
| Categories: | Sauces |
| 4 | Chipotles; diced fine | |
| 1 | Jalapeno or Serrano; diced fine | |
| 1/2 | Onion | |
| 1 | Head garlic; top sliced off to expose cloves | |
| 2 | tb | Chile grapeseed oil |
| 2 | md | Tomatoes (approx 1/2 lbs) |
| 3 | c | Either chicken broth or beef broth |
| 1 | Sprig thyme | |
| 1/2 | ts | Salt |
| 1/4 | -(up to) | |
| 1/2 | c | Half & half |
| 2 | tb | Mexican cream |
Advertisement