Creamy, spicy chipotle sauce. A versatile condiment that is easy to make!
I made fish tacos for the first time the other night. Which, I don't know how I went so long without trying them. So good. Seriously, they were a cinch to make and a nice break from the traditional tacos that I make. I do have to make a few tweaks to my recipe before I post it, but hopefully it will make the blog in the near future.
Since I was trying to stray from my traditional taco recipe, I did not want a sour cream and salsa topping. I whipped up this spicy, chipotle sauce and it gave the tacos the right amount of kick.
With this sauce, you can control the amount of spice you want. If you don't want it to be overly spicy, don't add as much chipotle pepper or adobo sauce. If you do want it to be extra spicy, you may want to add more. I made it in the middle, not too spicy, not too mild. I think it's just right.
I used plain nonfat Greek yogurt and mayonnaise. I feel that the yogurt by itself would be a little too tangy, so I used a combo of both. If you don't have Greek yogurt, regular plain yogurt or sour cream would be good substitutes. In a blender, mix together the yogurt and mayo with some freshly chopped garlic, a dash of salt, and two chipotle peppers in adobo sauce. I also add in a little bit of the adobo sauce (other than what's already on the pepper). Throw those ingredients into a blender with a splash of lime juice (The lime juice adds a nice fresh flavor. I only used a quarter of a lime, but add as much as you would like!). Blend well, scraping down the sides as needed. It took a couple of minutes to get it blended well, as I had to scrape down the sides a couple of times to get everything incorporated and the chipotle peppers chopped up.
Transfer the sauce to an airtight container and lick the blender clean. Okay, maybe don't lick it, but scrape out every bit of sauce you can. Store sauce in the fridge for up to a week.
Drizzle this sauce over fish, fish tacos, sandwiches, salads-there are so many possibilities for this sauce!
- 1/2 cup plaint, nonfat Greek yogurt
- 1/2 cup mayonnaise
- 2 chipotle peppers in adobo sauce, coarsely chopped + 1 teaspoon of the sauce
- 1 clove of garlic, finely minced
- Dash of salt
- Freshly squeezed lime juice-I used 1/4 of a lime
1. In a blender, combine the yogurt, mayo, chopped chipotle peppers, garlic, salt and lime juice. Blend sauce until combined, scraping sides as needed. Taste to adjust lime, salt, and adobo sauce.
2. Store sauce in an airtight container in the refrigerator up to one week. Sauce goes great with fish, chicken, sandwiches, salads and anything else you think it'd be good on--use your imagination!