Ingredients
1/2 yellow onion, chopped
2 tbsp chopped garlic
3 Roma tomatoes, chopped
3 tbsp chipotle peppers (in Adobo)
1 tsp black peppercorns
2 cups chicken stock
1/2 stick unsalted butter
1/2 bunch cilantro
1 lemon, juiced
2 tsp Kosher salt
Directions
1/2 yellow onion, chopped
2 tbsp chopped garlic
3 Roma tomatoes, chopped
3 tbsp chipotle peppers (in Adobo)
1 tsp black peppercorns
2 cups chicken stock
1/2 stick unsalted butter
1/2 bunch cilantro
1 lemon, juiced
2 tsp Kosher salt
Directions
- In a saucepot, sauté onions and garlic over medium heat.
- Next, add tomatoes, chipotle peppers, and peppercorns.
- Continue to cook for another 3 minutes.
- Deglaze with chicken stock and lower heat.
- Cook for 5 minutes then place in a blender; blend till smooth.
- Place liquid back in saucepot and over low heat mount with butter, whisking in a little at a time.
- Add cilantro and season with lemon juice and salt.
- Turn off heat and allow 5 minutes to steep cilantro.
- Strain through fine mesh strainer and reserve warm till time to serve.
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