I was so excited to try this sauce. I love the flavor of the chipotle pepper. The smokiness is wonderful. This recipe really hit the spot. First it’s super easy to make, and you can use it for just about anything, salad dressing, nugget dipping sauce, French fry dipping sauce. You name it! This sauce is what versatile is all about!
I found one recipe and made it and thought ICK! It was bland and boring and had no flavor at all. I knew the whole point of their recipe was to make it low calorie and as natural as possible but there are just some thing’s that you have to give an inch on and to me flavor is one of them. Even if it means a few extra calories you just have to give.
I love this recipe and will make it again and again. I ended up changing the entire recipe and blowing it up for our liking. I hope you like it too. Remember to adjust the adobo sauce based on your liking you don’t want to make it too hot. If it does end up being too hot you can add some honey or even more mayo or yogurt.
Ingredients:
- ½ cup plain yogurt
- ½ cup of mayonnaise
- 1 chipotle pepper in adobo sauce
- 2 cloves of garlic
- 1-1/2 teaspoons of adobo sauce (more or less depending on the heat
- 1 beef bouillon cube
- 1 tbsp. lime juice
- ½ tbsp. cumin
Directions:
- You will need to remove one pepper from the can and remove all the seeds. I found it easy to use my fingers to remove the seeds, but a knife or a spoon will work too.
- Add all your ingredients to a blender and blend on high until well blended.
- Taste for heat and decide if you need more or less.
- Place in an airtight container and refrigerate until needed at least 3 hours to all the spices to mingle.
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