Guest guest Posted November 22, 2006 Report Posted November 22, 2006 I made a dandy chipolte sauce last weekend. Soaked four chipoltes in hot water for a few minutes, drained, threw them in the blender with a chopped up onion, a BUNCH of garlic cloves, a few sprigs of cilantro, a little salt and some of the warm soak water to get the blades moving. It went on top of the mild black bean soup I made. (Mother in law can't/won't take heat.) It was GREAT! and it was a HIT! with the rest of the folks. We are picking up our all raw Thanksgiving dinner at the raw restaurant in Seattle. They are going to be open from 10 - 12 for pick up of pre-ordered dinners. Can hardly wait to try the Apple-Pecan-Carmel Pie. Remember this is uncooked! Carmel is one of my challenges and I'm going to figure this one out!!! Shari Quote
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