| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Condiments , Dips, Spreads & s, Tofu |
1 |
servings |
INGREDIENTS
| 1 |
pk |
Lite silken tofu; (10.5 oz) |
| 2 |
|
Canned chilpotles; (2 to 3) |
| 1 |
ts |
Adobo sauce from the can; or to taste |
| 1 |
ts |
Honey; (1 to 1.5), or brown rice syrup |
| 1 |
ts |
Rice vinegar; or lemon juice |
INSTRUCTIONS
Assemble ingredients in blender/processor and whir til smooth. Adjust
seasonings to taste. Serve with crackers, spread on sandwiches or
burgers, or put a dollop on a bowl of gazpacho.
VARIATIONS: Instead of using tofu, try non-fat cream cheese (skip the
honey), or blend the chilpotles into non-fat mayonnaise.
NOTE: Chilpotle con Adobo, or Chiles Chilpotle con Escabeche, is
smoked jalapeno in a seasoned tomato sauce. It's usually found in
Hispanic markets or natural food stores and commonly packed in 7 oz
cans. The brands I have found so far are Del Monte, Embasa, and
Ensanmar. They have all been satisfactory. You can puree them and use
them in many recipes that call for chilpotles.
Recipe by: FF List: judith@utig.ig.utexas.edu (Judith Haller)
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on
Mar 29, 1999, converted by MM_Buster v2.0l.
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