Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Tomato Chipotle Sauce


YIELD: 8 liters

2 oz Olive oil
4 diced (1/2 lb) Shallots
4 tablespoon Garlic, chopped
4 tablespoon Basil
3 tablespoon Oregano
2 tsp Cayenne
2 cups Red wine
2 cans Pasta sauce
2 tablespoon Pesto
1/2 can Roasted red peppers
6 tablespoon Minor's Chipotle paste
1 litre 35% whipping cream
2 tablespoon Salt
1 tablespoon Black ground pepper

In a large stockpot heat olive oil and sweat garlic, shallots, oregano and basil. Add red wine and reduce by half. Add tomato sauce and bring to a simmer. Stir in cayenne. Using hand blender puree red peppers, pesto, 35% cream and chipotle paste. Whisk into sauce. Finish with salt and pepper. Adjust seasoning if necessary.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.