Meatballs in Tomato-Chipotle Sauce
NOTES : The Chipotle Puree is made by taking the entire can of the Chilies in Adobo Sauce and adding to a blender. The Excess can be frozen in a plastic sandwich bag and broken off for use in later recipes. You can make the sauce as hot as you like by increasing or decreasing the Chipotle puree. Be careful with how much you add as the puree is very hot. Canned tomatoes can also be substituted and make very little difference in the final product. Makes an excellent dipping sauce or a nice alternative for enchiladas.
Category : Future Releases
1/4 cup Onions -- Chopped
1/4 cup Carrots -- Chopped
1/4 cup Celery -- Chopped
2 teaspoon Chipotle Chiles In Adobo Sauce Puree
3 cups Tomatoes -- Finely Chopped
1 tablespoon Tomato Paste
1 teaspoon Granulated Sugar
1 cup Beef Broth
1 teaspoon Ground Cumin
1/4 cup Fresh Cilantro -- Snipped
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Sour Cream -- Optional
Sauté carrots, onions and celery until soft and then add remaining ingredients (except chipotle chili puree) and simmer on the stove top for about 30 minutes. After the sauce has finished cooking, pass it through a food mill or use a hand blender to liquefy. Taste and add chipotle chili puree to taste. At this point, the sauce can be used as is or if you prefer a smoother sauce, add 1/4 to one full cup of sour cream (to taste) after the sauce has cooled for about 15 minutes. Adding the sour cream too soon will cause it to curdle.
