Chipotle Hollandaise 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.
1/3 cup egg substitute
1/4 tsp. salt
1/4 tsp. pepper
1 cup butter, melted and cooled
1 Tbsp. minced fresh cilantro
4 tsp. pureed chipotle peppers in adobo sauce
2 Tbsp. fresh lime juice
Process the egg substitute, salt, and pepper in a blender on high for 1 minute. Reduce to low speed, and with the blender running, pour the melted butter through the food chute in a slow, steady stream (make sure the butter is HOT). Add the minced cilantro, pureed chipotle peppers and lime juice. Process until smooth. Serve like you would on your own variation of Eggs Benedict, asparagus tips or freshly grilled steaks.
Yields 1-1/4 cups.
Recipe from Southern Living Magazine, March 2003.