Chipotle Cream 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.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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2 chipotle chiles (from a can) plus 1 Tbsp. of their adobo sauce
4 Tbsp. cilantro, finely chopped
1 cup sour cream
1 clove garlic
1/4 tsp. cumin powder
1/4 tsp. white pepper, freshly ground
1 tsp. fresh lime juice
1/2 tsp. salt or to taste

Put all the ingredients into a blender and puree to a smooth consistency.

Serve in a bowl along side of crab cakes.

This sauce can be made ahead of time and kept covered in the refrigerator. Serve at room temperature. This sauce also works well on grilled chicken or pork. If you only have dried chipotles, soak a couple in a cup of hot water for an hour ahead of time.

Recipe by Larry Noggle.