SUE'S CHIPOTLE CREAM SAUCE

1 tbsp butter
1 onion
several cloves garlic
1/2 tsp ground cumin
1/2 (small) 7 oz. can chipotles
2 cups heavy cream or half and half

Saute the onion, garlic and cumin in the butter. Puree with the half and half and chipotles. Return to the fry pan and heat until simmering, a few minutes. If using half and half, reduce the sauce until adequately thick.

Vicki's variant

1 tbsp butter & 1 tbsp olive oil
1 medium onion
4 cloves garlic
decent sprinkling of ground cumin
some ground Italian seasoning
1/2 small (7-oz.) can chipotles
1-3/4 cups heavy cream

Saute the onion, garlic and spices in the butter/oil. Add the chipotles (mostly chiles--not too much of the juice) and heat through. Then add this mix to the heavy cream in blender and puree. Return to the fry pan and heat through (probably don't want to let this mix boil). Serve over a good cheese ravioli. To die for!