Chipotle Sauce

We call our Chipotle (chee-POAT-leh) Sauce our "signature" because we are really proud of and happy with it, and the process of developing it led us to start this blog.

We had lunch at our favorite local Mexican restaurant, "Sabor de Mexico", and tried the Enchiladas in Chipotle sauce.  We were both blown away, and, being IT geeks, started analyzing this marvelous sauce. Our first guess was Chipotles (duh), sour cream, sugar and tomato. After we had gotten the Chipotles in adobo and started mixing, we discovered that the adobo sauce was responsible for the red/orange color, not tomato, though some recipes suggest their use. On a whim, we added juice of half a lime, and "Hola!", there we were!

After a couple of go-rounds, we settled on the following recipe:

CHIPOTLE SAUCE

Ingredients:

1 cup of sour cream

2 tsp sugar (white or brown)

generous pinch of salt

juice of 1/2 medium lime  

4 tbsp (1/4  cup) of pureed chipotle in adobo sauce 

This is the puree, NOT the sauce!

(To make this, use a stick blender to puree a 7 oz can of chipotles in adobo sauce. This gives you a way to use a consistent amount of chipotle, rather than trying to guess the size of a random chile to match with the amounts of other ingredients; allowing you to keep the flavors consistent. You'll see what I mean the second time you do this!)

Add the sour cream, lime juice, sugar, salt and chipotle to a medium bowl and combine thoroughly. 

This can be used either as a sauce or a dip.

Use a blender to liquefy it for a sauce to use on enchiladas, salmon, chicken, hamburgers with bacon, even as a salad dressing!

From the fridge, without blending again, you can use it as a dip or spread.