CHIPOTLE CHILE SAUCE
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Smoking chiles alters the original flavor substantially. The chiles are traditionally smoked and cured with 
slow burning fruit wood like hickory, apple, pecan or apricot. This wood dries the chiles and imparts it's 
characteristic smoke flavor with the heat of  the particular chile being processed. The most famous smoked chile 
is the Chipotle  which is a really a smoked and dried Jalapeno.

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makes about  2 quarts
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INGREDIENTS

- 1 cup peanut oil
- 5 dried or 3 each canned chile chipotles (in "adobo or escabeche") /  drained
- 1 whole chile ancho / fresh
- 3 large garlic cloves cut into big sized pieces
- 15 each of canned tomatillos / drained  *IF NOT AVAILABLE USE* 4 pounds of fresh green tomatoes,peeled.
- 1 bunch fresh cilantro / washed and chopped
- 1 tsp fresh thyme leaves / picked  
- 1/3 cup corn oil
- 1 medium white onion / sliced
- 2 medium onions / chopped
- salt to taste.

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PREPARATION 

-- Heat peanut oil and quickly fry the chipotles and chile ancho, less than a minute will do. Reserve the oil for later use.
-- remove and drain the chiles well.
--  heat corn oil and saute the  onion slices until very brown but not burned, then remove and discard the onion.
-- saute the chopped onion and garlic until browned and then add the tomatillos or substitute peeled and chopped
    fresh green tomatoes.
-- continue sauteeing in the oil for 3 minutes then add about 3 cups of water and salt to taste.
-- continue stewing (guisado) for another 15 minutes; (10 minutes longer if using fresh green tomatoes).
-- Remove sauce from the heat and using an electric blender puree with the chopped cilantro and thyme leaves.
-- reheat  1/2 cup of the peanut oil until hot and being very careful. add the pureed sauce, stirring constantly to 
    release the steam that is generated. 
-- reduce heat and cook for 30 minutes longer or until the fat just begins to rise to the surface.


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Recipe from The MarsCafe
www.marscafe.com
mars@marscafe.com
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The Cyberchefs Electronic Union
www.geocities.com/chefmars
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