Chipotle Sauce

Chipotle chiles are smoked jalapenos. You can find them dried or canned with adobo sauce in the Mexican food section of most stores. This recipe calls for the canned variety. This sauce is wonderful over grilled chicken and a bed of rice, however if you change the chicken stock to fish stock, it also goes well with grilled fish.

1 red bell pepper
1/2 yellow onion, sliced
2 cloves garlic
2 Chipotle chiles, with adobo - see note at bottom
2 tbsp. olive oil
1 cup rich chicken stock
1/2 cup heavy cream
fresh ground pepper
salt to taste

Preheat oven to 400. Toss bell pepper, onion and garlic with olive oil and place on a sheet pan. Put in oven and roast till bell pepper starts to blister, turning occasionally. Remove from oven and core bell pepper, removing skin and seeds. Place bell pepper, onion and garlic in a pot along with the chicken broth over medium high heat. Reduce by half, add Chipotles, salt and pepper and allow to cook for a few minutes then puree in a blender. Place back on stove, add cream and let reduce till thickened.

Note: Chipotle with adobo - when I call for a Chipotle with adobo, that means to use a spoon when removing the pepper from the can and include some of the adobo sauce with it.