Peachipolte Sauce Recipes

CHIPOTLE SAUCE

Steps:

• In a small bowl, mix together the yogurt, mayonnaise, and chipotle peppers until smooth. Chill until serving.

CHIPOTLE SAUCE

Steps:

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

CHIPOTLE SAUCE

Steps:

• Puree 2 chipotles in adobo sauce with 1/2 cup sour cream or crema and 1/2 clove garlic. Season with salt.

BEST PEANUT SAUCE

Steps:

• In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy.

PEANUT BUTTER SAUCE

Steps:

• In a small saucepan, combine ingredients; cook over medium heat, stirring, until melted and incorporated, about 4 minutes. Continue cooking until sauce is smooth and sugar has dissolved; remove from heat. Avoid cooking too long or sauce will become very thick. Cool sauce slightly before using, or store, covered, in the refrigerator up to 2 weeks. Before serving, reheat in a saucepan; thin, if necessary, by adding up to 2 tablespoons cream.

CHIPOTLE SAUCE

Steps:

• Puree chiles, lime juice, cream & vinegar in blender.
• In a bowl, whisk together puree & sour cream.

SPICY CHIPOTLE BLACK-EYED PEAS

Steps:

• Heat the olive oil and balsamic vinegar in a skillet; cook and stir the orange bell pepper, celery, carrot, onion, and garlic in the hot oil until the onion is translucent, 5 to 8 minutes. Transfer the mixture to a slow cooker; mix in the black-eyed peas, water, and vegetable base, stirring to dissolve the vegetable base. Stir in the chipotle peppers, about 1 tablespoon of the reserved adobo sauce (or to taste), liquid smoke, cumin, and black pepper.
• Cook in the slow cooker on Low until the black-eyed peas are very tender and the flavors are blended, about 8 hours.

CHIPOTLE SAUCE

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel., In a food processor, cover and process tomatoes in batches until finely chopped. Transfer to a Dutch oven. Add brown sugar, vinegar, chipotle peppers and salt. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until most of the liquid is evaporated, stirring constantly. , Remove from heat. Ladle hot mixture into six hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

CHIPOTLE-PEANUT SAUCE

Steps:

• Puree peanut butter and adobo sauce in a food processor. Add 3/4 cup water and puree until combined. Season with salt. Sauce can be refrigerated up to 2 days; bring to room temperature before serving.

SPICED CHICKPEA SAUCE

Steps:

• Purée half of chickpeas with oil, spices, oregano, sugar, lemon juice, and 1/2 teaspoon salt in a food processor until almost smooth.
• Transfer purée to a large bowl and stir in remaining chickpeas, onion, and herbs.
• Toss hot penne with sauce. Thin with some of cooking water.

CHIPOLTE DIPPING SAUCE

Steps:

• In a bowl with an electric mixer or a whisk beat together the egg yolks, the vinegar, the mustard, and the salt, add 1/2 cup of the oil, drop by drop, beating and add the remaining 1 cup oil in a stream, beating until the mixture is emulsified. Stir in the chilies with the juice, the lemon juice, and the sour cream and chill the dipping sauce, covered, for at least 1 hour or overnight.

PEACHIPOLTE SAUCE

Steps:

• Place ingredients in a food processer or blender and pulse to puree.
• Place puree in a saucepan over low heat and simmer for 20 to 30 minutes, stirring occasionally.
• Refridgerate sauce until ready to use.