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4 clove Garlic
olive oil
2 whole Ancho Chili Pepper
1/2 cup Almond -- boned, cook & sliced
1/8 cup Sesame Seed
2 tbs. White Onion -- boiled & diced
1 tsp. Salt
2 tbs. Chipotle Sauce
1/2 cup Chicken Broth Stock
Preheat oven to 400F. Rub garlic cloves with olive oil, place on cookie sheet, and roast until brown all over, stirring occasionally, about 5 minutes. Meanwhile, place ancho chilies in hot water for 20 minutes to reconstitute, then drain and finely chop. Remove garlic from oven, and when cooled, squeeze garlic from peel. Place almonds and sesame seeds into a food processor and puree. Add chilies, onion, garlic, salt, and hot sauce and puree to combine. With machine running, add the chicken stock slowly and blend until well combined. Makes 1 cup
olive oil
2 whole Ancho Chili Pepper
1/2 cup Almond -- boned, cook & sliced
1/8 cup Sesame Seed
2 tbs. White Onion -- boiled & diced
1 tsp. Salt
2 tbs. Chipotle Sauce
1/2 cup Chicken Broth Stock
Preheat oven to 400F. Rub garlic cloves with olive oil, place on cookie sheet, and roast until brown all over, stirring occasionally, about 5 minutes. Meanwhile, place ancho chilies in hot water for 20 minutes to reconstitute, then drain and finely chop. Remove garlic from oven, and when cooled, squeeze garlic from peel. Place almonds and sesame seeds into a food processor and puree. Add chilies, onion, garlic, salt, and hot sauce and puree to combine. With machine running, add the chicken stock slowly and blend until well combined. Makes 1 cup
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