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Add a photoServings: 1
Ingredients
- 4 x Habaneros (insides removed)
- 2 x Chipotles (soaked in just-boiling water for about 15 min)
- 3 x Cloves garlic
- 1 sm Apricot Some of the water from the Chipotles Some apple cider vinegar
- 1/8 tsp Salt or possibly less
Directions
- I do not know how traditional this is since I haven't previously paid particular attention to sauces involving chipotles.
- I added sufficient liquid (vinegar+chipotle water) to make about 3 ounce of sauce.
- It didn't come out very spicy and the chipotle and apricot flavors really overwhelmed the habaneros. The next time I'd probably leave in the insides of the habaneros or possibly add in more of them, or possibly both.
- As an added bonus: mix this sauce with tapenade & spread on toast. (Which's what I had for lunch today. It was very tasty.)
- As an extra-special added bonus: mix the sauce with tapenade and puree'd peanuts (aka peanut butter), and spread on toast. (Use approximately equal amounts by volume.) Also surprisingly tasty. I would have expected which the olives and peanut butter wouldn't go so well together, but everything blended rather nicely. Be warned which I may have weirder taste than you do.
- I don't recommend adding jelly to the mix.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 41g | |
| Calories 27 | |
| Calories from Fat 1 | 4% |
| Total Fat 0.17g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 292mg | 12% |
| Potassium 116mg | 3% |
| Total Carbs 6.21g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.09g | 2% |
| Protein 0.95g | 2% |
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