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LOCATION: Recipes >> Salsa >> Chipotle 05

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CHIPOTLE SAUCE

1 can (7-oz) chipotles en adobo
1 cup good olive oil
4 cloves garlic, peeled
1 large egg
1 large egg yolk
1/2 teaspoon coarse salt

Puree the can of chipotles in blender/food processor. Strain the
mixture through a sieve to remove the skins and seeds. Heat 3
tablespoons olive oil in a small skillet over medium heat and saute
the whole garlic cloves 4-5 minutes 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. The sauce
will keep 3-5 days in the fridge.

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