So here’s a recipe to keep the chill away – with chile!
(Un broma – a joke – from su amigo, Diego)
2 to 4 dried chipotle peppers
2 slices bacon, finely chopped
1/4 cup finely chopped onion
4 tomatoes, finely chopped
1 cup finely chopped carrot
1/4 cup finely chopped celery
1/4 cup snipped cilantro
1 /2 teaspoon salt
1/4 teaspoon pepper
Cover chipotle peppers with warm water. Let
stand until tender, about 1 hour. Drain and chop
finely. Cook and stir bacon and onion in oil in
2-quart saucepan until bacon is crisp; stir in
peppers and remaining ingredients.
Source: Betty Crocker’s Mexican Cookbook.
Recipe by Jose Leopoldo Romero.