Sunday, June 24, 2012

Chipotle Cream

This is such a perfect cream sauce. It is perfect on enchiladas, tacos, baked potatoes, and just as a dip for veggies. This is seriously good and so addicting. It is spicy from the chilies and then the cream soothes the heat. The cilantro and lime gives it the fresh summer kick that it needs. Make a batch of this wonderful sauce and keep it in your fridge, it won't last long, I promise.
Source: Recipe Girl

16 oz. Sour Cream or Plain Yogurt
1 clove of Garlic, smashed
1 can of Chipotle Chilies in Adobo Sauce, 11 oz., use just the chilies and set the adobo sauce aside to use if you want more heat
1/2 teaspoon of Cumin
1/4 teaspoon of Salt
1 tablespoon of Cilantro, chopped
1/2 of a Large Lime or 1 Small Lime, squeezed


I used a food processor to make this cream sauce. It was very simple and took no time. However, you can make this without a food processor, just chop and dice all of your ingredients very fine and mix them together.

First, get a medium size bowl and add the sour cream or yogurt.

Add, the garlic, chipotle chilies, and cilantro. Mix well.

Then, add the cumin, salt, and lime.

Last but not least, taste. If you think it needs more cumin, add it. More lime, add it. Cater this sauce to your personal tastes. If it is too spicy add more sour cream or yogurt. Not spicy enough? Add more adobo sauce from the chilies.


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