Chipotle Smoked Red Pepper Sauce Recipe
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.
Prep time: | Mexican |
Servings: 6 |
Ingredients
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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.