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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a chipotle sauce that I have created from other recipes that I have tried over the years. I have modified this recipe several times and finally think that I have one that is worth sharing. I know that most chipotle recipes call for 1 or 2 chipotle peppers, but I use a whole can. Don't be alarmed, it is actually very good and has just the right amount of kick. Ingredients:
7 1/2 ounces chipotle chiles, in adobo. (use the whole can, and sauce....and san marcos is my favorite) |
1 cup mayonnaise (do not substitue miracle whip...not the same) |
1 cup sour cream |
8 ounces philadelphia cream cheese (i use the 8 oz. blocks) |
6 ounces plain yogurt |
1/4 cup dijon mustard |
2 garlic cloves, peeled |
1 tablespoon red wine vinegar |
1 tablespoon liquid smoke |
1/2 teaspoon salt |
2 tablespoons lemon juice |
Directions:
1. Add all ingredients in food processor except cheese. Blend on high until the peppers are mostly blended without any big chunks. I usually do this for about 1 minute. Add cheese in chunks. Blend on high for about 3 minutes until all chunks are blended well and the chipotle is good and smooth. I usually blend for one minute and then scrape down the sides and continue blending until there are no noticable pieces of garlic in the sauce. This recipe will make a little more than 2 pints. I store it in mason jars in the frig. It goes so fast around my house that I couldnt tell you how long it would stay good in the frig.
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