Prep 5 mins
Cook 15 mins
This is a nice twist to use for shrimp cocktail or brushed on grilled shrimp k-bobs. I'm sure there are many other uses as well. Enjoy. :)
- 2 chipotle chiles, stemmed seeded and chopped
- 1 tomatoes, chopped (or 12 oz canned)
- 1⁄2 onion, chopped
- 1 garlic clove, peeled and crushed
- 1⁄2 cup water
- 1 teaspoon salt
- 1⁄4 cup honey
- 2 tablespoons vinegar (red wine vinegar)
- In a small saucepan, bring chiles, tomato, water, onion, garlic and salt to a boil and reduce to a simmer. Cook, slowly, covered for 15 minutes.
- Puree mixture in a blender (or use an immulsifier) until smooth. Stir in the honey and vinegar. Serve at room temperature as a dipping sauce with shrimp.
Really nice blend of flavors! I omitted the salt and had a little problem with my blender (it broke and started leading everywhere!) so I wasn't able to make it as smooth as specified. We had already grilled the shrimp, so decided to eat it chunky anyway. It was delicious! Thanks for sharing, and thank you, Bird, for being such a fabulous host for Favorites of '08 tag!
I know, I know, this recipe is for dipping shrimp, but there it sat on the counter cooling while I made grilled cheese sandwiches for lunch, and I had one of those "ah ha" moments. All my life one of my comfort foods has been grilled cheese sandwiches dipped in ketchup, but I have to say that this sauce with cheese is a very interesting and delicious combination....I'm thinking that it would be good for dipping deep fried mozzarella sticks, drizzling on mac and cheese, topping cream cheese and crackers... I may even get around to trying it with shrimp!
A little bit of sweet mixed with some smoky hot peppers for a sauce with a winning combination of flavors! I used dried chipotle powder (1 T) per each chile. It was a tad hot for us, so I'd tone it down with the powder. Thanks, 2Bleu!