Chipotle Spread and Dip
I love to frequent local farmers markets wherever we go. They always have something fresh and wonderful to eat. Recently a vendor at the farmers market near my home started serving this amazing smoky pepper spread on all kinds of hot foods from Mexican quesadillas with roasted vegetables to Colombian tacos. I loved the sauce, but living on a budget limits my ability to buy it every week. So I made up my own version. If you do not carry a food processor with you, you will probably want to make this at home and take a container in your fridge. I have not tried it in the veggie-chop (see review in hint section) yet, but if it works I will make a note here.
Ingredients
1 cup mayonnaise
1 clove garlic
1/2 teaspoon ground cumin
2 chipotle peppers in adobo sauce (canned)
juice of 1 lime
1 Tablespoon of cilantro (or 1 teaspoon dried cilantro)Directions
Mince garlic in the bowl of a food processor. Add the rest of the ingredients and blend until the peppers are chopped very fine. Be sure to add a lot of the sauce from the can of chipotle peppers in adobo sauce. Taste for heat, if you like it hotter add another chipotle pepper. The heat varies so be sure to add them a little at a time and taste after each addition is fully blended.
Use as a spicy spread for sandwiches or grilled fish or chicken. Makes a great dip for tortilla chips or fresh veggies. It is also the base for the sauce on our wonderful Southwest Chipotle Chicken Pasta (see Southwest Chipotle Chicken Pasta under Entrees).
Serves: ?
Use as a spicy spread for sandwiches or grilled fish or chicken. Makes a great dip for tortilla chips or fresh veggies. It is also the base for the sauce on our wonderful Southwest Chipotle Chicken Pasta (see Southwest Chipotle Chicken Pasta under Entrees).
Serves: ?
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Note
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.
