Subway's Chipotle Southwest Sauce
photo by Sharon123
- Ready In:
1 1/4 cups
- Combine mayonnaise, mustard, lime juice, chipotle and garlic.
- Add salt to taste.
- Cover and chill before sandwich preparation, or before using as a salad dressing.
Questions & Replies
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In order for this to taste good, you must puree the chipotle in adobo sauce first (don't just chop it up, I made that mistake the first time I made this), and then measure from the puree. And also, we used fresh lime as opposed to the kind that comes in the little lime shaped bottles. This makes a big difference! We also used a clove from garlic that was bought at Aldi. The amount of garlic they called for in this recipe was WAYY too much. You could get away with probably using a quarter of the amount they say to use, or even put garlic powder (not salt!) in TO TASTE. I tried the original sauce alongside this sauce that I made, and noticed that other than the being much less garlicy, the original seems to be a little redder in color, and a little spicier (maybe you could put in just a tad more of your chipotle in adobo puree, but TO TASTE). But once more, I will warn you, the garlic will overpower everything if you aren't careful! But all in all, it's a good recipe, and it might even be the original recipe Subway developed, but just with fresh ingredients as opposed to using powders, preservatives, etc.
Well, Mean Chef, this is definitly a winner. I left out the salt,used light mayo and used bottled lime juice. I had it on some left over pot roast and it was wonderful. If I had any complaint it would be that instead of tablespoons you used ounces. This may be a little confusing for people that don't know that 1 fluid ounce is actually 2 tablespoons. This will be stocked in my fridge at all times, now.
I have an 11 year old son who loves Subway Southwest Sauce. I tried this tonight, just a half a recipe to try, used Miracle Whip for mayo and granulated garlic for fresh (I normally have fresh, not today). We don't eat much salt so I only used a sprinkle. I used an immersion blender to mince up the peppers in sauce. It was good, I liked it a lot, my son found it a *bit* too spicy when he tried it on its own, less so when in a sandwich. In the future I would probably reduce the chipotle peppers by 1/3 but it was good for me. I'm also going to try this using my homemade Greek yogurt instead of mayo. Will post results!