the kind that kinda looks like thousand island dressing,kinda just a little.

Probably not really what you are after, but I mix Chipotle Tabasco with Mayonaise & it makes a great dip or thin it for a sauce.

damndest thing is though i gotta drive for almost an hour just to get some chipotle tabasco.i may try it and see if it fits the bill next time i make a trip there.

I keep my pantry stocked with cans of chipotles in adobo and when I need some, puree the whole can in a blender and store it in the fridge in a plastic spice jar. That way when I want some I can take a tsp out at a time.
That'll keep you from having to drive so far, just reach into the pantry.

I really, really like adding a tsp of the puree to some ranch dressing either for on my salad or to dip chicken breasts or nuggets in before breading them.

You got any of the Smitty's? I have used it in a similar sauce to what Fishawn mentioned... or any ground chipolte.

yeah i think i may have some smittys if not i plan on ordering some anyway in the next few days.

Can you get any dried chipotle? It works very well, without the vinegary Tabasco taste.

Add 1 cup of mayonnaise and 3 tsp. of mustard to a mixing bowl.

Slice open a lime and squeeze out the juice into a small cup. Add 3 tsp. of the lime juice to the mixing bowl.

Remove the skin from a clove of garlic and mince it with a small paring knife. Add 1 ½ tsp. of the minced garlic to the mixing bowl.

Add 6 tsp. of chipotle in adobo sauce to the mixing bowl.

Mix the ingredients thoroughly. Cover the mixing bowl and chill before serving. Use southwest chipotle sauce on sandwiches or salads. Keep the sauce refrigerated.
chipotle in adobo sauce, all I can find around here is the canned type.
But, they do have fresh chipotle peppers and adobe sauce in bottles. just buy the two and incorperate both then puree. not sure what you are really looking for. but this might help you.
If it is not hot enough for you. throw in several habeneros when you puree. that will kick it up some.

Remove the skin from a clove of garlic and mince it with a small paring knife.


My knife isn't sharp enough to mince this damn garlic skin.

My knife isn't sharp enough to mince this damn garlic skin.



LMAO...Thats just wrong... Funny but wrong

My knife isn't sharp enough to mince this damn garlic skin.

Well..on the plus side at least you'll know when you have not yet peeled it :noidea:

Heres one I made a few months back..

1/3 Cup sour cream
3 TBS. mayonnaise (Not MW)
2 TBS. freshly squeezed lime juice
1 TBS. canned chipotle chiles in adobo (about 1 chile) or 2 TBS of canned sauce. ( I prefer the sauce.No seeds )
1 Large clove garlic
1/2 tsp. chili powder

Directions:
Combine all the chipotle sauce ingredients in a blender or small food processor and process until smooth. The sauce will thicken slightly as it stands....


http://texas-hunters.com/gallery/albums/userpics/10001/IMG_0057%7E0.JPG


Taste test.. If you would like more heat add more chipotle sauce..

Stick in frig till ready to serve..


http://texas-hunters.com/gallery/albums/userpics/10001/IMG_0059%7E0.JPG



If you want to thin it out some add a little olive oil...

My knife isn't sharp enough to mince this damn garlic skin.


:faint::noidea::crazy::lol::lol::bounce:

Ain't sure....had this on file. Ain't mine or Louie's...I wanna try it.

2 tablespoons vegetable oil
1 medium onion, diced
4 cloves garlic, peeled, minced
1 cup ancho chili puree
1 cup New Mexican chili puree
5 cups tomato puree
6 tablespoons pure maple syrup
2 tablespoons chipotle chili puree
3 tablespoons minced cilantro
1 teaspoon Mexican oregano
1 teaspoon salt or to taste
Directions:

In skillet, heat oil; saute onion and garlic 5 minutes.
Add ancho and New Mexican chile purees; cook 5
minutes more. Add tomato puree, maple syrup and
chipotle puree; simmer for 20 minutes. Add cilantro,
oregano and salt to taste. Use as dip or salsa, or as
marinade or basting sauce for chicken or pork.

I keep my pantry stocked with cans of chipotles in adobo and when I need some, puree the whole can in a blender and store it in the fridge in a plastic spice jar. That way when I want some I can take a tsp out at a time.
That'll keep you from having to drive so far, just reach into the pantry.

I really, really like adding a tsp of the puree to some ranch dressing either for on my salad or to dip chicken breasts or nuggets in before breading them.

Dang, Chef... thats almost word for word of what I was gonna say.

When this stuff is pureed it will last forever in the fridge. OK thats not true, its my favorite condiment...Heck Ill eat that stuff on crackers...

went to wal mart last night and started looking down the aisle with the sauces and low and behold they now carry chipotle tabasco,i have bee waiting at least a year harassing them about this so imagine my surprise,only now i wonder how long i have missed it ,it cant be more 5than a few weeks but still i wouldve liked to know when it arrived but all the same now comes experiments,thanks guys