1. Preheat saucepan over medium high heat.
2. Add oil and allow to lightly smoke.
3. Add yellow onion and sauté until brown. Do not over stir.
4. Add carrots and bay leaf when onions begin caramelizing.
5. Continue cooking until carrots have broken down and are browning.
6. Add tomatoes and chipotle pepper. Cook until liquid in pan is almost gone.
7. Stir in garlic and cook 30 seconds
8. Add tomato paste and cook down for several minutes.
9. Deglaze with wine, bring to a boil, reduce heat to low and simmer. (do not reduce too quickly)
10. When entire sauce is reduced to paste like consistency, add chicken and beef stocks.
11. Bring to a boil over medium high heat, reduce heat to low and simmer.
12. Simmer 20 minutes.
13. Remove from heat.
14. Use blender to puree. Add in salt, pepper, and lime juice.
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