Chipotle Cocktail Sauce Recipes

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CHIPOTLE SAUCE



Chipotle Sauce image

Provided by Patrick and Gina Neely : Food Network

Time 5m

Yield 2 cups, or 2 to 4 servings

Number Of Ingredients 5

2 cups low-fat sour cream
1 chipotle pepper, packed in adobo sauce
2 tablespoons roughly chopped fresh chives
Juice of 1/2 lime
Kosher salt and freshly ground black pepper

Steps:

  • Add sour cream, chipotle pepper, chives, lime juice, and salt and pepper to a food processor and pulse until thoroughly combined.

RED PEPPER COCKTAIL SAUCE



Red Pepper Cocktail Sauce image

Provided by Bobby Flay

Categories     condiment

Time 35m

Yield 1 1/2 cups

Number Of Ingredients 5

1/4 cup ketchup
2 tablespoons fresh lime juice
1 tablespoon prepared horseradish , drained
1 tablespoon chipotle pepper puree
Kosher salt and freshly ground black pepper

Steps:

  • Whisk together the ketchup, lime juice, horseradish and chipotle puree in a small bowl, and season with salt and black pepper. Let sit at least 30 minutes before serving

CHIPOTLE COCKTAIL SAUCE



Chipotle Cocktail Sauce image

Yield makes about 1 cup

Number Of Ingredients 6

1 cup ketchup
1 tablespoon prepared horseradish
1 chipotle pepper packed in adobo sauce, minced
1 tablespoon adobo sauce
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper

Steps:

  • Combine all the ingredients in a medium bowl.

CHIPOTLE HONEY DIPPING SAUCE (FOR SHRIMP COCKTAIL)



Chipotle Honey Dipping Sauce (For Shrimp Cocktail) image

This is a nice twist to use for shrimp cocktail or brushed on grilled shrimp k-bobs. I'm sure there are many other uses as well. Enjoy. :)

Provided by 2Bleu

Categories     Sauces

Time 20m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 8

2 chipotle chiles, stemmed seeded and chopped
1 tomatoes, chopped (or 12 oz canned)
1/2 onion, chopped
1 garlic clove, peeled and crushed
1/2 cup water
1 teaspoon salt
1/4 cup honey
2 tablespoons vinegar (red wine vinegar)

Steps:

  • In a small saucepan, bring chiles, tomato, water, onion, garlic and salt to a boil and reduce to a simmer. Cook, slowly, covered for 15 minutes.
  • Puree mixture in a blender (or use an immulsifier) until smooth. Stir in the honey and vinegar. Serve at room temperature as a dipping sauce with shrimp.

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