Title: Chipotle poblano sauce
 Categories: Sauce
      Yield: 1 Servings
 
      1 lg Onion
      8    Cloves garlic (unpeeled)
      6    Chipotle chiles
      1    Poblano chile
    1/2 ts Oregano
    1/2 ts Cumin seed
      1 tb Olive oil
    1/2 c  Water
      1 pn Salt
 
  hot roast (skillet with no oil or water) the onion and garlic, until
  things are blackening, and your smoke alarm goes off.  Let cool and
  peel the garlic. In the mean time soak the chipotles and the poblano
  in 1/2 water (about 15 minutes) strain them but save the water. Seed
  and stem the chilies and cut into pieces. hot roast the cumin and
  oregano until it's fragrant (be careful with the oregano.. it's burns
  QUICKLY!)
  
  Add ALL ingredients together in your food processor and blend until
  kinda lumpy.
  
  I used this to saute chicken breast strips (with tomatoes and
  anaheims)[all hot roasted], which I then ate in corn tortillas with
  sour cream (of course) and extra sauce! It's not terribly hot [which
  is relative], unless your chipotles are.. but it does have a
  wonderful flavor!
  
  To make a totally low fat version, just leave out the olive oil and
  sour cream.  This will also last several days in the fridge.
  
  Stefanie Jarrell
  
  CHILE-HEADS ARCHIVES
  
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe