Chipotle Sauce

Beth Renzetti

By
@elmotoo

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 but I ripped it out of a magazine. It's very simple & keeps for at least 2 weeks.


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Comments:

Serves:

1 1/2 cups

Prep:

5 Min

Method:

Blend

Ingredients

2
canned chipotle chiles in adobo (about 2 oz)
1 1/2 tsp
fresh lime juice
1/4 c
heavy cream
1 tsp
spanish sherry wine vinegar
1 c
sour cream

Directions Step-By-Step

1
Puree chiles, lime juice, cream & vinegar in blender.
2
In a bowl, whisk together puree & sour cream.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Dairy
Regional Style: Southwestern
Other Tag: Quick & Easy