INGREDIENTS

INSTRUCTIONS

(*) or yogurt, or a combination
Chipotle chiles are smoked dried jalapenos. They most commonly come in
cans, packed in a tomoato-vinegar preparation called adobo sauce. A little
bit of canned chipotles-in-adobo goes a very long way, both in terms of
heat and powerful smoky essence. In this sauce, sour cream and/or yogurt
create a soothing, luxurious vehicle for the wild chipotle flavor. After
you open the can of chilies, and take out what you need, transfer the
remainder to a glass jar and store in tightly covered in the refrigerator.
MIX: Place the sour cream and or yogurt in a small bowl and whisk until
smooth. Whisk in 1/2 teaspoon minced chipotle chiles and let it sit for
about 10 minutes, so the flavor can develop. Taste to see if it needs more
chipotles and adjust.
Store in a tightly covered container in the refrigerator. Bring to room
temperature before serving. Yield 1 cup; about 2 tablespoons per serving.
Prep 5 mins. (with regular sour cream: about 6 g of fat; 62 cals) PER
SERVING as listed: 30 cals. Serve whenever it seems apprpriate - eggs,
beans, rice ,cornmeal. Drizzle onto soups. Expecially good on Chili Stews,
friend green tomaoteos and on corn griddle cakes.
Recipe by: Mollie Katzen's Vegetable Heaven

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