Chipotle Chile and Blue Cheese Sauce
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
5 oz. blue cheese, crumbled
3/4 cup heavy cream
3 Tbsp. pureed chipotle peppers in adobo sauce (to use dried chipotles, rehydrate in hot water first)
2 Tbsp. chopped fresh chives
Crumble the blue cheese into a bowl and mash it with a fork. Pour in the cream and stir until the mixture is smooth. Transfer to a saucepan and gently cook it over low heat until it is warmed through. Remove from heat and stir in pureed chipotle peppers and chives.
Yields 6 servings.
This is an excellent sauce for pasta dishes and is also good drizzled onto fresh grilled steaks and hamburgers.