Prep 5 mins
Cook 0 mins
This is a recipe from Norman Van Aken that I've been lugging around for years. I did alter it a smidge - whisking in the sour cream vs. adding it to the blender - I think it has a better texture. I keep a batch of this sauce at all times for meat, veggies, potatoes... It's from his cookbook New World Kitchen. It's very simple & keeps for at least 2 weeks.
- 2 canned chipotle chiles in adobo (about 2 oz)
- 7.39 ml fresh lime juice
- 59.14 ml heavy cream
- 4.92 ml spanish sherry wine vinegar
- 236.59 ml sour cream
- Puree chiles, lime juice, cream & vinegar in blender.
- In a bowl, whisk together puree & sour cream.
When one of Cajun decent marries another of Cajun decent, a progressive genetic anomaly in offspring occurs resulting in compounded immunity to the affects of capsaicin. BTW, did I ever mention DS is a flame-eater? Good stuff. Made for A-NZ #49 Recipe Tag.
This sauce is not for those faint of heart! Very spicy sauce that we used as a dipping sauce for steak. It came together in no time and we enjoyed it very much. Thanks for sharing. Made for Aussie Tag.
I made this last night (didn't take even 5 minutes) and served it over grilled salmon and it was fantastic. As you said, this will go well over any meat, and I think it would be good on roasted veggies. I think it would also be good used like mayo in sandwiches. Very "moor-ish"! Next time I'll add a minced clove of garlic and a scant tbsp of coarse sea salt... I will be making this again today, so I'll have it in the fridge! Thank you for posting.