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Chipotle Sauces 1 & 2

on June 26, 2017

I am a recent convert to spicy fish meals; a take-off on fish tacos (minus the tortillas). Any firm white fish cooked to your liking, on top a bed of lettuce &/or cabbage with a few pickled or green onions, a bit of tomato, and a generous drizzle of chipotle sauce makes a very tasty meal.

Chipotle sauce is also good on any meat dishes you want to make spicy and flavorful. A dollop of chipotle sauce on plain ground or roast meat changes the dish from boring to exciting.

I buy chipotle peppers in a can with adobo sauce. Chipotle peppers are smoked dried jalapeño peppers.  I puree the peppers and keep in the freezer for it doesn’t take much to get a lot of spicy flavor.

 Chipotle Sauce #1  

1 cup plain yogurt or sour cream,

1-2 teaspoons chipotle puree (or one canned pepper)

1 clove of garlic

1-2 Tablespoons lime juice (1 small lime)

Salt to taste

 

Chipotle Sauce #2

1 cup mayonnaise

1-2 teaspoons chipotle puree (or one canned pepper)

1 clove of garlic or 1/2 teaspoon garlic powder

1-2 Tablespoons lime juice (1 small lime)

Salt to taste.

 

Chipotle Sauce #3

1 cup good oil

1-2 teaspoons chipotle puree (or one canned pepper)

1 clove of garlic or 1/2 teaspoon garlic powder

1-2 Tablespoons lime juice (1 small lime)

1 teaspoon dijon mustard

Salt to taste.

 

Instructions:

Place all ingredients into your blender, and whirl until smooth and creamy.

Store in airtight container in the refrigerator. Also freezes well.

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