Secret sharing time everyone: I haven’t shared a lot of my family recipes with you yet. Gulp. I’m one of those people who gets bored quickly, so I suppose I enjoy getting in the kitchen and trying new recipes! But home isn’t just where the heart is. It’s also where the kitchen is! And being home has given me access to a whole slew of ingredients I haven’t be able to get my hands on in so long!
This sauce is almost a copycat recipe. When I first started going out with Juan, he had brought over this creamy chipotle sauce which we found hilarious because it proudly boasted that it had been around since 2003…in 2007 we weren’t sure what to think of that. But, perhaps some boasting was in order because we used that sauce on everything. We even had more bottles sent to us once it ran out. Friends started asking for bottles and you’d know we liked you if we were willing to part with that precious, plastic bottle.
And then, one day, his mother told us there would be no more magical sauce. The post office was no longer letting it through. Hearts were broken and tears were shed. And for a while meals became a mopey affair and we contented ourselves with pico de gallo and Valentina sauce – which we could find in France.
My husband is quite the cook…when he can be coaxed into it. One day, I came home and found him whizzing up this brick red sauce and asked him what it was. It was his own take on our beloved chipotle sauce.
It was one of those a-HA moments. EUREKA! It might not be gold – but when I was living in China and chipotle peppers were few and far between I probably would have given my left arm for some (FYI, I am left-handed). You’d better believe that one of the first things we did when we arrived was to whip up a batch of this smokey salsa.
We just finished the first Tupperware container – after using it on everything from fries to queso fundido and I knew it was time I share our family (non) recipe.
This is super simple – but it goes well on almost everything: tacos, hot dogs, fries, pizza, etc. I used three tomatoes for this recipe, but you can use more or less depending on a) how spicy you like your food and b) how thick you want your sauce to be.
Today I used greek yogurt, but you can also use crema or sour cream or crème fraiche. We’ve used them all – it just depends on what’s in the fridge.
- 1 7 ounce can of whole chipotle peppers in adobo sauce
- 1 5.3 ounce container of Greek yogurt (approximately ½ cup yogurt, sour cream, etc.)
- 2-3 tomatoes (depending on how hot you like your sauces - I used 3)
- ¼ cup apple cider vinegar
- ½ large white onion
- ½ teaspoon salt
- 1 ½ teaspoons honey (or other sweetener)
- Bring a small pot of water to boil. The pot should be large enough to fit the tomatoes and the onion. Make an slit in an x shape on the top of the tomatoes. Remove the outer layer of the onions and slice into large wedges. Add them to the boiling water and boil until the skin of the tomato can be easily peeled off 8-10 minutes.
- Using a slotted spoon remove the vegetables carefully from the water and when cool enough to touch remove the skin from the tomatoes. Place in a blender.
- Add the yogurt, chipotle, vingegar, salt, and honey. Blend until smooth (or you reach desired consistency). Taste. Feel free to add another tomato or another spoonful of yogurt if it is too spicy for you and more salt if needed (based on personal preference).