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“A sauce with an attitude for incorporating into tamales, etc.”
READY IN:
15mins
SERVES:
30
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

  • 6 smoked dried chipotle peppers
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 12 teaspoon salt
  • 1 teaspoon cornstarch
  • 2 tablespoons tomato paste
  • 1 tablespoon red jalapeno jelly (or 1 tbs honey)

Directions

  1. Stem the peppers but otherwise leave them whole.
  2. Bring a pot of water to boil and add in the peppers and spices. Turn down the heat and simmer until the peppers are completely reconstituted.
  3. Place the entire mixture into a food processor and cover the machine with a dish towel to prevent splashing the hot liquid. Puree the pepper mixture.
  4. Strain the mixture to remove the seeds.
  5. Return to the pot and add the cornstarch and stir until thickened.
  6. Stir in the tomato paste and jelly (honey).

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