Initially, I developed this chipotle sauce recipe as a flavor-booster with the intention of jazzing up our ho-hum baked tofu dinner. But really, because it’s texture is somewhat on the thicker side, this is one sauce that can just as easily be served as a dip or sandwich spread.
If you are looking at the photo above and thinking you may want to convert the chipotle sauce recipe into a chip dip pronto, then you may be wondering which brand of tortilla chips I recommend. Unfortunately, I have yet to find a “clean” tortilla chip made with healthful, unrefined oils, so I just make my own. I use sprouted corn tortillas and they seriously take less than 10 minutes of hands on time to pull together. You can get my homemade tortilla chip recipe HERE.
If the idea of express cooking is enticing, you’ll be happy to know the Chipotle sauce recipe is definitely a quickie. And while you may think that spending any extra time to make a sauce from scratch equates to time totally wasted, the truth be told, a sauce can (and often does) totally make the meal. Think of what Alfredo sauce does for pasta. Or how curry sauce can transform a bland and boring vegetable stir fry. Rest assured, the few minutes spent making this chipotle sauce recipe will not be a waste. Here are just a few of my favorite chipotle sauce-compatible combos…
- Try smothering the chipotle sauce recipe on beer and lime-baked pastured chicken breasts. To make, simply pour 3 parts beer and 1 part lime juice over salted pastured chicken breasts and bake at 350 degrees for about 18 minutes, or until chicken is cooked through. Spread the chipotle sauce recipe on the cooked chicken. And serve with corn on the cob and green beans.
- Use the chipotle sauce recipe as a sandwich spread–it’s delish on my savory superfood homemade bread along with sprouts, roasted red peppers, roasted zucchini and roasted onions.
- The smoky chipotle sauce recipe is also the ideal topping for mild-flavored veggie burger recipes. Although I haven’t personally tried the recipe, Cookie & Kate’s Lentil Chickpea Veggie Burger recipe looks amazing!
- And of course, as initially intended, it did the trick for perking up my baked tofu too 😉
Here’s how to make it….Print
- 1 tablespoon extra virgin olive oil
- ½ cup chopped onion
- 1 tablespoon minced garlic
- Unrefined sea salt (to taste)
- 2 tablespoons lime juice
- 1 ½ chipotle peppers (seeds removed plus 1 teaspoon adobo sauce)
- ½ cup raw macadamia nuts (ideally soaked in water for 2 to 3 hours and then rinsed and drained)
- ½ cup water
- Heat the oil in a small skillet over medium-heat; add the onion and garlic and sauté for 4 to 5 minutes, or until onion is soft. Season with salt and add the lime juice; continue cooking until lime juice evaporates. Set onion mixture aside to cool for 5 minutes.
- To a Vitamix, add the cooled onion mixture, chipotle peppers with adobo sauce, macadamia nuts and water. Process until smooth and creamy.
Note: Sauce will keep for 3 days if stored in a covered container in your refrigerator
P.S. Have You Heard About Our Clean Cuisine Dinners Cookbook?