Chipotle Sauce

Submitted by Elmotoo

"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."

 

• Ready In: 5mins
• Ingredients: 5
• Yields: 1 1/2 c

ingredients

• 2 canned chipotle chiles in adobo (about 2 oz)
• 1 1⁄2 teaspoons fresh lime juice
• 1⁄4 cup heavy cream
• 1 teaspoon spanish sherry wine vinegar
• 1 cup sour cream

directions

1. Puree chiles, lime juice, cream & vinegar in blender.
2. In a bowl, whisk together puree & sour cream.

Reviews

[gailanng]

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.

 

[mary winecoff]

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.

 

[A la Carte]

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.