Chipotle Cream Sauce
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Chopped canned roasted red bell pepper||2 Tablespoon|
|Chopped garlic||1 1⁄2 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Fat skimmed chicken broth||1⁄4 Cup (4 tbs)|
|Canned chipotle chili in adobo sauce||2 Tablespoon, seeds and veins removed|
|Whipping cream||1 Cup (16 tbs)|
1. In a 10- to 12-inch frying pan over medium heat, frequently stir onion, roasted pepper, garlic, butter, and cumin until onion is limp, 6 to 8 minutes.
2. Whirl mixture in a blender or food processor with broth and chipotles.
3. Scrape puree back into frying pan. Add cream and stir often over high heat until simmering, about 3 minutes.