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Ingredientes
- 4 x -8 medium chipotle chilies in adobo (1/4 1/2 c.)*
- 5 x cloves of garlic, peeled and cut into small pcs or possibly mashed
- 1/4 c. apple cider vinegar
- 2 Tbsp. extra virgin olive oil
- 1/4 c. honey
- 1/3 c. water or possibly broth
- 2 tsp pure vanilla extract
- 1 tsp fresh lime juice, or possibly to taste salt and pepper to taste
Direcciones
- Vary water depending on thickness desired in sauce as well as desired heat.
- Place chipotle chilies along with sauce clinging to peppers in a food processor. Add in balance of ingredients and puree till smooth. Sieve puree through a mesh sieve to remove seeds and fiber. Taste and adjust sweetness, heat, and lime juice to taste.
- Makes approximately 1 1/2 c. of sauce. Can be refrigerated for up to a week.
- *Found, canned, in all Mexican groceries and many supermarkets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 2 servings | |
| Calories 277 | |
| Calories from Fat 120 | 43% |
| Total Fat 13.54g | 17% |
| Saturated Fat 1.87g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 79mg | 2% |
| Total Carbs 38.1g | 10% |
| Dietary Fiber 0.2g | 1% |
| Sugars 35.56g | 24% |
| Protein 0.56g | 1% |
