I was very intrigued by this recipe since it contains a lot of my favorite flavors in a curious mix. After the first *very tart* bite, I was sure I had done something wrong but after double-checking the recipe I verified that I had made just as written. I stirred in a teaspoon of Splenda to subdue the tartness somewhat and that did help. Since it was not a popular item among my guests, I plan to tweak the leftovers by adding some finely chopped dried, sweetened cranberries. This should give my taste buds the sweet/tart/hot flavors they were expecting. Thanks for sharing the recipe!
This needs more than 5 stars! Very good. I used walnuts and an extra chipotle (we like it spicy!) I am making a double batch for Thanksgiving buffet. Very good with whole wheat pita chips.
I was intrigued by this recipe but nary a cranberry in sight...so...I used dried apricots. Delicious! I did make my own chile in adobo (or kind of) by using my last dehydrated chipotle cooked in a spicy, oniony tomato sauce. Very unusual spread - both sweet and savoury, with a pleasant crunch from the nuts. We are enjoying it on water crackers.
Enjoyed at first bite you get a nice tang and creaminess then kicks in the heat! I skipped the cilantro.
I love cranberries so had to give this a try. Used walnuts and very little of the chipotle chile in adobe. Refrigerated overnight and enjoyed this spread on a bagel.