Fantastic on fish, tacos, shrimp! Inspired by Chef Jeff Blank, Austin, Texas. Works great as a pizza sauce too!! Makes about one and a half cups.
Ingredients
1 cup chicken stock
1 - 2 shallots, chopped
1 large chipotle pepper, chopped
3 - 4 drops of Tabasco or other hot sauce
2 cloves garlic, minced
2 tbsp brown sugar
1/4 cup cream
handful of cilantro leaves, chopped fine
1 cup chicken stock
1 - 2 shallots, chopped
1 large chipotle pepper, chopped
3 - 4 drops of Tabasco or other hot sauce
2 cloves garlic, minced
2 tbsp brown sugar
1/4 cup cream
handful of cilantro leaves, chopped fine
Steps
- In a saucepan, add all ingredients except cream and cilantro.
- Stirring occasionally, simmer for about 10 to 15 minutes.
- Pour into food processor or blender and process until just barely smooth.
- Add cream, chopped cilantro, and salt to taste.
- Return to saucepan and reheat on low.