| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Condiments, Mexican, Sauces |
2 |
Servings |
INGREDIENTS
| 8 |
oz |
Liquid Butter Buds |
| 1 |
ts |
Chipotle Puree; or more to taste |
| 1/4 |
ts |
Ground cinnamon; pref. freshly ground |
| 1/4 |
ts |
Salt |
|
|
Fresh lime juice; to taste |
INSTRUCTIONS
Whisk the Chipotle Puree, cinnamon, and salt into the liquid butter
substitute. Add lime juice, starting with 1/2 teaspoon, then adding more to
taste. For a spicier butter, add more Chipotle Puree. The vegetables will
really soak up the heat of the butter, so it should be fairly hot but not
overpowering.
MAKES 1/2 CUP
Serving Ideas : Brush over grilled potatoes, summer squash, red onions.
NOTES : (adapted from the original recipe by Curtis Jackson) The smoky heat
of the chipotle peppers is just right with the sweet flavor of freshly
ground cinnamon, brightened with the sharp taste of lime.
Recipe by: Annie Somerville in "Fields of Greens"
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 03, 1998
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