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Chipotle Sauce


chipotle sauce

Lime-chipotle sauce

1/2-cup honey
2 tablespoons minced canned chipotle chilies
3 tablespoons brown or Dijon mustard
1/2-cup limejuice
1 1/2 tablespoons minced garlic
1-teaspoon ground cumin
1/2-teaspoon allspice
1/2 cup chopped fresh cilantro
Salt and fresh ground pepper

Mix all ingredients & season with salt and pepper.


chipotle sauce

Chipotle Cream Sauce

12 dried Chipotle Chilies, stemmed
1/2 cup (1 stick) unsalted Butter
1/2 cup diced Onion
1 Tablespoon fresh Rosemary, minced
1 1/4 teaspoons freshly ground Pepper
1 teaspoon minced shallot
1/2 teaspoon minced Garlic
1 cup of dry White Wine
2 cups Whipping Cream
1/2 teaspoon Cornstarch dissolved in
2 teaspoons Water

Bring large pot of water to boil. Add chilies and boil until tender, about 15 minutes. Drain, reserving 1/4 cup cooking liquid. Puree chilies with 1/4 cup cooking liquid in blender. Strain through sieve set aside melt butter in heavy large skillet over medium heat. Add 1-Tablespoon chipotle paste, onion, rosemary, pepper, shallot and garlic and stir 2 minutes. Add wine and boil until reduced by half. Add cream and boil until reduced to thin sauce consistency, stirring occasionally, about 10 minutes. Taste, adding more chipotle paste if desired. Add cornstarch mixture and boil 1 minute, stirring constantly. (Can be prepared 1 day ahead. Cool completely. Cover and refrigerate. Re-warm before using.)


chipotle sauce

Chipotle Southwest Sauce

1 Quart mayonnaise
2 Ounces Dijon mustard
2 Ounces freshly squeezed limejuice
4 Ounces chipotle in adobo pureed
1 oz fresh garlic minced
To taste salt

Combine mayonnaise, mustard, limejuice, chipotle and garlic. Add salt to taste. Cover and chill before sandwich preparation. Yields sauce for 24 sandwiches


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