| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Cider vinegar |
| 2 |
tb |
Fresh lime juice |
| 2 |
ts |
Dijon mustard |
| 2 |
ts |
Finely chopped Chipotle peppers in adobo sauce |
| 1 |
ts |
Chopped cilantro |
| 1 |
ts |
Sugar |
| 1 |
tb |
Olive oil |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Date: Thu, 4 Apr 1996 13:24:37 -0500
From: duncan@isys.ca (Leslie)
This sauce is supposed to be used on grilled Bluefish fillets, but it seems
like it would be good on a lot of things.
In small bowl whisk together vinegar, lime juice, mustard, chipotles,
cilantro & sugar. Gradually whisk in olive oil. Season with salt & pepper.
Not very hot but it might help use up those big cans of chipotles.
CHILE-HEADS DIGEST V2 #285
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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