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Chipotle Steak Sauce

1

Tbsp.

vegetable oil

1/3

yellow onion, sliced thinly

1

bay leaf

1

carrot, thinly sliced

3

roma tomatoes, diced

2

Tbsp.

tomato paste

1

chipotle pepper

1

Tbsp.

minced garlic

1

cup

red wine

1

cup

chicken stock

1

cup

beef stock

2

tsp.

salt

1

tsp.

black pepper

1

Tbsp.

fresh lime juice

1

Add oil to preheated saucepan. When oil is smoking, add onions and

2

saute. DO NOT OVER STIR.

3

When onions have achieved a good caramel color, add carrot and bay

4

leaf. Cook until well caramelized.

5

Add tomatoes and chipotle pepper and cook until almost dry. Add

6

garlic and cook until aroma is apparent.

7

Add tomato paste and brown slightly. Deglaze with wine, bring to a

8

boil and reduce to a simmer. Do not reduce quickly as sauce will be

9

bitter if wine is reduced to quickly.

10

When reduced to a paste-like consistency, add both stocks. Bring to

11

a boil and reduce to a simmer. Simmer for 20-25 minutes.

12

Remove from heat. Use blender to puree while adding salt, pepper and

13

lime juice.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (32.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

502.37

Calories From Fat (35%)

173.9

% Daily Value

Total Fat 19.51g

30%

Saturated Fat 2.21g

11%

Cholesterol 0mg

0%

Sodium 6602.22mg

275%

Potassium 1347.16mg

38%

Total Carbohydrates 29.45g

10%

Fiber 4.92g

20%

Sugar 10.27g

 

Protein 11.12g

22%