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Black Sauce made with Chipotle Chiles

Source: The Mexican Gourmet
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Active Time:  5 Minutes
Total Time:  15 Minutes
  Makes 2 cups
This sauce, which is also known as salsa de chile seco, is a specialty of Veracruz, where chipotle chiles are called chile seco (dry chiles). It is delicious with dishes such as Infladas de Frijol, but it is very spicy, so watch out.
8 oz chipotle chiles
1 cup water
4 cloves garlic, peeled
1/2 teaspoon salt, or to taste
6 tablespoons vegetable oil
Black Sauce made with Chipotle Chiles Recipe at
Toast the chiles on a hot comal or cast-iron griddle, then soak them in hot water until soft. Remove the seeds and veins. Puree the chiles in a blender with the garlic and a little fresh water to make a thick paste. Add the salt.

Heat the oil in a frying pan over medium heat and fry the sauce, stirring regularly, until it bubbles. Allow to cool.

Serve at room temperature in a bowl. It will keep in the refrigerator for 3 to 5 days.

Serving Size = 1 Tablespoon

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 2 cups
Calories: 26
Sodium: 37mg
% Cal. from Fat: 104%
Fat. Total: 3g
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