
Spicy Southwest Chipotle Sauce
(Recipe doubled for ease of preparation in blender)
Ingredients:
1/2 c. red wine vinegar
4 cloves fresh garlic, chopped
4 chipotle chilies in adobo sauce, chopped
2 tsp. honey
1/2 tsp. kosher salt
1/2 tsp. fresh ground pepper
1/2 c. chopped cilantro leaves (I used cilantro paste, approx 2 tbsp)
1. Blend all ingredients in a blender until smooth.
2. Slowly drizzle 1 cup of canola oil while blending to emulsify.
(To emulsify means to combine two liquids that normally do not combine easily, such as oil and vinegar. This is done by slowly adding one ingredient to another while whisking rapidly. This will disperse and suspend one liquid throughout the other.)
3. For best results, serve at room temperature.
Great served over grilled pork tenderloin, flank steak or chicken.
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