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 Chipotle Smoked Red Pepper Sauce. |
 Sauce ingredients. |
 Roast peppers over burner flame, on the grill or under oven broiler. |
 Turn to blacken all sides. |
 Roast until nicely charred all over the peppers. |
 Place in paper bag to steam and loosen skin from the peppers. |
 Remove skin, stems and seeds. |
 Add all ingredients except oil and mayonnaise to blender. Blend to combine. |
 With motor running slowly add oil to emulsify |
 Whisk in mayonnaise to thicken slightly. |
 Stores refrigerated for several days. |
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This sauce is adapted from one in Bobby Flay's Mesa Grill cookbook. The honey and chipotle puree make for a sweet/hot flavor that is very good. I used more oil than originally called for, increased the amount of onion and added mayonnaise to thicken the sauce slightly. It refrigerates well and can be used as a condiment on most anything. I used it as a garnish for a smoked pork tenderloin.
Ingredients
- 2 ea red bell peppers, roasted peeled, seeded and chopped
- 1/3 red onion , coarsely chopped
- 2 cloves garlic, roasted
- 1/8 cup red wine vinegar
- 2 tsp honey
- 1 1/2 tsp Dijon mustard
- 1 1/2 tsp chipotle chile puree (or to taste)
- salt/pepper to taste
- 1/2 cup canola oil
- 2 Tbs mayonnaise
Directions
- Combine the red pepper, onion, garlic vinegar, honey mustard and chipotle puree in a blender.
- Season with salt and pepper then blend until smooth.
- With the motor running slowly add the oil and blend until emulsified.
- Remove from blender and whisk in mayonnaise to thicken slightly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 6 servings | |
| Calories 220 | |
| Calories from Fat 196 | 89% |
| Total Fat 22.22g | 28% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.07g | |
| Cholesterol 0mg | 0% |
| Sodium 42mg | 2% |
| Potassium 96mg | 3% |
| Total Carbs 5.45g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 4.11g | 3% |
| Protein 0.56g | 1% |
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Comments
July 24, 2013I can't wait to try this. I love anything that has Chipotle Chilies in it.
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