Guest guest Posted August 23, 2004 Report Share Posted August 23, 2004 This is from Norman Van Aken, from his book New World Kitchen. I found it in a Family Circle magazine 2/17/04. I guesstimated (didn't actually measure) the ingredients & it was quite tame. My hubby also suggested whisking in the sour cream (or vegan substitute) instead of putting it in the blender in hopes of a thicker sauce. He uses it as salad dressing, lol. Next time I'm gonna use 3 chipotles. Maybe more. Puree in a blender or food processor until fairly smooth: 2 canned chipotles in adobo sauce (about 1 3/4oz.), 1 1/2tsp fresh lime juice, 1/4c heavy cream, & 1tsp sherry vinegar. Add 1c sour cream & pulse until smooth. This will keep refrigerated for up to 2 weeks. Yummm. Beth Quote Link to comment Share on other sites More sharing options...
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