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Chipotle Sauce

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I like the smoky flavor of chipotle peppers in adobo sauce, but I'm always bummed-out when I use them. I buy them in a can, and they are so spicy that I only use a small amount at a time and even then have to remove the seeds. With the thick adobo sauce, that's a messy process. And I cook with them so infrequently that most of the can goes to waste.

Recently I had an idea that would resolve all that. I would blend the can of chipotles, seeds and all, and freeze portions of it in an ice cube tray. Then I thought, why not add a few more ingrediants to dilute the spicy heat and enhance the flavor. The idea worked very well; the result is sort of a smoky sriracha sauce. I refrigerated the sauce in a jar rather than freezing it. I plan to use it today to flavor some mayonnaise for a chicken sandwich. Here's the recipe.

1/2 onion, chop and saute in a little canola oil, let cool
6 cloves of garlic, roast at 400 degrees
1 7 oz can of chipotle in adobo sauce
1 4.5 oz can of chopped green chiles.

Dump everything in a blender and blend well, remove to a sauce pan, let the mixture boil for a few minutes, then cool and refrigerate in glass jar with a tight lid. Being lazy, I used a can of chiles, but a couple of de-skinned fresh poblano peppers might make it more tasty.
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