CHIPOLTLE SAUCE RECIPES

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CHIPOTLE SAUCE RECIPE | ALLRECIPES



Chipotle Sauce Recipe | Allrecipes image

This a smoky cream sauce that tastes great. Add a few tablespoons to any kind of burrito with rice and beans in it, or to a steak or chicken bowl. Very quick and easy to make and tastes great!

Provided by SHACKL

Categories     Side Dish    Sauces and Condiments    Sauces

Total Time 2 minutes

Prep Time 2 minutes

Yield 8 servings

Number Of Ingredients 3

½ cup plain yogurt
½ cup mayonnaise
2 teaspoons pureed chipotle peppers in adobo sauce

Steps:

  • In a small bowl, mix together the yogurt, mayonnaise, and chipotle peppers until smooth. Chill until serving.

Nutrition Facts : Calories 109 calories, CarbohydrateContent 1.6 g, CholesterolContent 6.1 mg, FatContent 11.2 g, ProteinContent 0.9 g, SaturatedFatContent 1.8 g, SodiumContent 94.6 mg, SugarContent 1.2 g

CHIPOTLE SAUCE RECIPE - FOOD.COM



Chipotle Sauce Recipe - Food.com image

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.

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 1/2 c

Number Of Ingredients 5

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

Steps:

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

Nutrition Facts : Calories 434.1, FatContent 44.9, SaturatedFatContent 26.8, CholesterolContent 134.1, SodiumContent 137.8, CarbohydrateContent 6, FiberContent 0, SugarContent 5.5, ProteinContent 4

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CHIPOTLE SAUCE RECIPE - FOOD.COM
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.
From food.com
Reviews 5.0
Total Time 5 minutes
Calories 434.1 per serving
  • In a bowl, whisk together puree & sour cream.
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Total Time 01 hours 15 minutes
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  • In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel., In a food processor, cover and process tomatoes in batches until finely chopped. Transfer to a Dutch oven. Add brown sugar, vinegar, chipotle peppers and salt. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until most of the liquid is evaporated, stirring constantly. , Remove from heat. Ladle hot mixture into six hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
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Reviews 4.4
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