Chipotle sauce

[Guest guest]

Looks like I never submitted this. It's a recipe by Norman Van Aken &

we looooove it. I whish the sour cream in at the end - found we liked

the consistencey better than when it was added to the blender.

 

puree in a blender or food processor until fairly smooth:

 

2 canned chipotle chilies in adobo sauce(about 1 3/4 oz.)

1 1/2tsp fresh lime juice

1/4c heavy cream

1 tsp Spanish sherry vinegar.

 

Add 1c sour cream & pulse until smooth.

 

Refrigerated, this will keep for up to 2 weeks.

 

Beth