Chipotle Southwest Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 1 min |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 chilli pepper (s) (Chipotle in Adobo)
- 2 cloves garlic
- 1 shallot (s)
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 500 ml mayonnaise
- 0.5 ½ lime (s), juice from it
- some olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Put the olive oil in a pan and let it get very hot. At the same time, peel the garlic and shallot with the chipotles and chop them very finely (it is best to use a blender), at the same time do not let the olive oil burn!
- Fry the mix briefly until the juice is almost gone, then add the mustard and lime juice, reduce the heat and add the honey and mayonnaise. Mix everything well and season with salt and pepper.
- Fill and put in the refrigerator for 3 - 4 hours, or better overnight.
- The longer the sauce can steep, the more intense it becomes. So be careful with the seasoning. Maybe try it after a day and season again if necessary.
- If you like it spicier, you can also use more chipotles or more garlic.
- The sauce goes well with sandwiches, burgers, pulled pork or just as a hot grill sauce with steaks.
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