Two versions of a Beautiful Chipotle Sauce and Creamy Chipotle Sauce for your next Taco Tuesday Night.
Servings: 1 portion
Equipment
- Food Processor or Blender
- Saucepan
Ingredients
- 1/2 C Water
- 1/4 C Sunflower Oil & White Vinegar
- 1/2 Red Bell Pepper
- 1 small Onion
- 2 cloves Garlic
- 1 Tbl White Sugar & Cornstarch
- 1 tsp Sea Salt, Chipotle Powder, Smoked Paprika, Chili Powder, and Coriander
- 1 pouch Sazon Goya - -
- 1/2 tsp Cumin
- 1/4 tsp Cilantro & Cream of Tartar
- 1/4 C Sour Cream - - Optional - Add for a creamy version of Chipotle Sauce
Instructions
- Combine Water, Oil, Vinegar, Onion, Garlic, and Peppers in a food processor or blender and process well. Empty into a sauce pan passing through a fine sieve, discarding the pulp.
- Add the remaining ingredients and whisk well. Bring to a boil and simmer for 5 minutes while whisking often. Set aside to cool.
- Pour the sauce into a squeeze bottle and refrigerate.