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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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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. 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.
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