On Mon, 12 Sep 2016 13:58:06 -0700, Whirled Peas >
wrote:

>On 09/11/2016 09:33 AM, koko wrote:
>>
>> Chipotle anything is wonderful. This versatile smoky sauce/mayonnaise
>> will be a great addition to your condiments.
>> I think I'll have this on hand all the time
>>
>> Here's what I did
>> http://www.kokoscornerblog.com/mycor...tle-sauce.html
>> or
>> http://tinyurl.com/zncw2um
>>
>> In the meantime, here's the recipe.
>> I did add about a teaspoon of Mexican oregano that the recipe didn't
>> call for. I'm glad I did, it's great.
>>
>> Chipotle Sauce
>>
>> 1 7.5-ounce can Chipotle Peppers in Adobo
>> 1 cup olive oil
>> 4 large garlic cloves, peeled
>> 1 large egg
>> 1 egg yolk
>> 1/2 teaspoon coarse salt, or to taste
>>
>> This smoky dipping sauce is good with fish and shellfish (especially
>> shrimp and scallops).
>> 1. Place the contents of the can of Chipotle Peppers in Adobo in a
>> blender and puree.
>> Sieve the puree to remove the chile skins and seeds and reserve the
>> remaining puree.
>> 2. Heat 3 tablespoons of the oil in a small skillet over medium heat
>> and saute the whole garlic cloves 4 to 5 minutes, until they are deep
>> golden brown and softened.
>> 3. In the workbowl of a food processor place 2 tablespoons spoons of
>> the reserved chile puree, 1 whole egg, 1 egg yolk, and the sauteed
>> garlic cloves.
>> Process to a smooth puree, slowly adding the remaining oil.
>> You should end up with a sauce a little thicker than heavy cream, but
>> not as thick as a mayonnaise.
>> Add salt to taste and refrigerate until ready to use.
>>
>> Susan D. Curtis. Santa Fe School of Cooking Cookbook
>>
>> koko
>>
>> --
>>
>> Food is our common ground, a universal experience
>> James Beard
>>
>I like to puree a 7 oz. can in a 12 oz. canning jar. The blades of the
>blender fit perfectly. I screw on a plastic washed mayonnaise lid and
>keep it in the refrigerator. Makes it easy to add to mayonnaise, ketchup
>or mustard on a sandwich. Add to a dipping sauce. Also makes it easy to
>add to a soup, stew or roast.

I don't care much for very hot pepper but I do buy whole chipotles
from Penzeys and may add a quarter of one very finely minced into a
sauce, usually with chili, it goes well with Penzeys adobo. I
wouldn't like mayo as a dipping sauce but I may try it with plain
yogurt... other than yogurt blender pureed cottage cheese would work
too, good with chitata pips.