Chipolte Dipping Sauce Recipes

CHIPOTLE MAYO (MEXICAN SECRET SAUCE)

Steps:

• If making with Mayo or Veganaise, place all ingredients in a small bowl. Be conservative with the chipotle ( you can always add more). Whisk until smooth with a fork or tiny whisk. ( See notes below if making with silken tofu.)
• Taste, adjust heat and spices, adding more spices if you like. ( I usually add more salt and chili powder to taste.)
• Store in a small jar in the fridge, or in a squirt bottle for easy use.
• Keeps up to 2 weeks.

SWEET POTATO FRIES WITH CHIPOTLE DIPPING SAUCE

Steps:

• Preheat the oven to 425 degrees F.
• Place cut sweet potatoes into a large mixing bowl, followed by the rest of the ingredients for the fries. Use your hands to toss everything together until well coated.
• Spread fries over 1 or 2 large baking sheets, giving the potato wedges plenty of room so that they bake evenly. Place on the center rack of the oven and bake for 25 to 30 minutes, flipping the fries half-way through, or until fries are golden brown and crispy.
• Remove tray from the oven and allow fries to cool on the baking sheet for 5 minutes before serving with chipotle dipping sauce (instructions below)
• Add all ingredients for the chipotle dipping sauce to a small blender and blend until completely smooth. Use immediately or refrigerate in an air-tight container until ready to use. Sauce will keep in the refrigerator for 7 days.

PALEO CHIPOTLE DIPPING SAUCE

Steps:

• Combine paleo mayonnaise, chipotle peppers, fresh cilantro, olive oil, lime juice, and garlic in a food processor or blender. Pulse or blend mixture until smooth and well combined, about 1 minute.

CHIPOTLE RANCH DIP

Steps:

• Whisk the mayonnaise, sour cream, ranch dressing mix, green onions, garlic, lime juice, and chipotle chile together in a bowl until blended. Serve immediately, or refrigerate until needed.

CHIPOTLE DIP

Steps:

• Finely chop scallions.
• Wearing protective gloves, mince enough chipotles to a paste to measure 1 1/2 tablespoons.
• In a bowl whisk together all ingredients with salt to taste.
• Dip may be kept, covered and chilled, 3 days.

MAMA'S KITCHEN'S RASPBERRY CHIPOTLE SAUCE

Steps:

• (You can use the adobo the chilies are packed in if you like. It will make it hotter!).
• Combine all ingredients in a heavy sauce pan and simmer, stirring occasionally, until sugar is dissolved.
• Allow to cool a little if desired.
• Transfer to a food processor or blender and blend until sauce is smooth. I use my immersion blender.
• Remove seeds from sauce using a fine mesh strainer if desired.

CHIPOLTE DIPPING SAUCE

Steps:

• In a bowl with an electric mixer or a whisk beat together the egg yolks, the vinegar, the mustard, and the salt, add 1/2 cup of the oil, drop by drop, beating and add the remaining 1 cup oil in a stream, beating until the mixture is emulsified. Stir in the chilies with the juice, the lemon juice, and the sour cream and chill the dipping sauce, covered, for at least 1 hour or overnight.