Roasted Garlic and Chipotle Sauce
If you love Chipotles in Adobo Sauce then you're going to love this smoky, spicy chipotle sauce with a heaping hunk of garlic. I regularly make several batches of this and keep it in the fridge to use on tacos, eggs, beans, chicken or beef (it's a bit strong for fish). You can add a little to mayo for an added kick on sandwiches or burgers.
If you're like us you're sure to find numerous uses for it so be creative - it's that good! Check out this recipe for Black Beans and Chorizo. I use canola oil instead of olive oil for this recipe only because I've found this to be more of a neutral oil. You could certainly use olive oil if you prefer.
This chipotle sauce recipe makes about 1 cup of sauce and a serving is 1 Tablespoon.
- In a small bowl, cover the Dried Chipotles completely with hot water. Let them sit for about 15 minutes until they soften.
- Preheat oven to 300 degrees.
- Slice about 1/2 inch off the tops of the garlic cloves. You should cut across the tops of the cloves - leaving them partially exposed.
- Wrap the garlic in foil drizzle with about 2 Tablespoons of the oil and place the foil packets in the oven until garlic is soft and slightly brown. About 30-45 minutes.
- While the garlic cools, seed and chop the Chipotle Peppers.
- Squeeze the garlic cloves out of the skin and add along with any oil from the foil packets and the remaining oil in the food processor or blender. Pulse a few times to break up garlic.
- Add the chopped Chipotles, Dried Cilantro, Salt, Dried Cumin, Dried Coriander and puree until smooth.
- If the sauce is a little thick you can add a Tablespoon of oil or lime juice to give it a sauce consistency.
- Serve or store in the refrigerator for about 1 week - if it lasts that long.