This is a chipotle sauce that I have created from other recipes that I have tried over the years. I have modified this recipe several times and finally think that I have one that is worth sharing. I know that most chipotle recipes call for 1 or 2 chipotle peppers, but I use a whole can. Don't be alarmed, it is actually very good and has just the right amount of kick.

Ingredients

chipotle chiles, in adobo. (Use the whole can, and sauce....and San Marcos is my favorite)↗7 1⁄2 ounces
mayonnaise (Do not substitue Miracle Whip...not the same)↗1 cup
sour cream↗1 cup
Philadelphia Cream Cheese (I use the 8 oz. blocks)↗8 ounces
plain yogurt↗6 ounces
Dijon mustard↗1⁄4 cup
garlic cloves, peeled↗2
red wine vinegar↗1 tablespoon
liquid smoke1 tablespoon
salt↗1⁄2 teaspoon
lemon juice↗2 tablespoons

Step-by-step instructions

1
Add all ingredients in food processor except cheese. Blend on high until the peppers are mostly blended without any big chunks. I usually do this for about 1 minute. Add cheese in chunks. Blend on high for about 3 minutes until all chunks are blended well and the chipotle is good and smooth. I usually blend for one minute and then scrape down the sides and continue blending until there are no noticable pieces of garlic in the sauce. This recipe will make a little more than 2 pints. I store it in mason jars in the frig. It goes so fast around my house that I couldnt tell you how long it would stay good in the frig.

Source: food.com

Original recipe ↗

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