Was thinking about making a 'fusion' Mexican-inspired southwest-style "biscuits and gravy" with jalapeno-cheddar-cornbread biscuits, and chorizo sausage gravy. But I kind of wanted a more Mexican-style "creamy chili sauce" as the 'gravy,' and I feel like using this, or mixing it into a chorizo-country-gravy, would make it even chili-er... No idea how it'd be, or how it'll turn out if I ever make it. Or, maybe you could make it and see how it turns out and let us know? ^_^ I suspect it'd be hawt! ;)
Definitely one of my favorite channels, I'm a huge spicy pepper lover, so love how you're always about the heat. Keep up the awesome content. Do you ever make your own chipotle peppers? I'd love a great recipe for it, I don't think I can get them here on Ghana unfortunately, and moving from Texas where I had access to all the best Mexican ingredients, I miss chipotle flavored stuff so much especially sauce. 🤤👍
Thanks, Travis. I do like to smoke jalapenos for making chipotles. I just toss them (along with other peppers) onto my smoker at 200 degrees F for 2-3 hours, then finish them in my dehydrator. Works great. I have a general page on that here: www.chilipeppermadness.com/preserving-chili-peppers/how-to-smoke-chili-peppers/
I just whipped up a batch of this and I am forever grateful for your recipe!!! I had to add quite a bit more sour cream to cool it down, but this stuff beats any grocery store or restaurant Chipotle sauce by 100 miles!!! So fresh and delicious!!
Just found your channel. Thanks for the content. I have similar recipe. The same amount of chipotle and a 16oz sour cream blended. Fold in chunks of cooked chicken. Serve over jasmine rice. So simple, so spicy, so good!!
I made it and it was too friggin hot for me! Lol.. ! So I added other things to calm it down like coconut cream, a bit of dark molasses and some raw honey and it turned out bomb! Right now, I am getting ready to use it on some of my oven fried chicken, as sauce. I also marinated the chicken in some as well.. but it turned out great!
@@ChiliPepperMadness hey Chef, how hot would it be if I added 2 or 3 rehydrated chipotles? I'm not a big fan of extremely spicy stuff, so how much would it be the right amount to make the sauce spicy, but not enough to make me stop eating after the first bite?
You can definitely use rehydrated chipotles, though you won't get the adobo flavor. It would still be good, though. If you're concerned with heat, I would add only 1 of them first, process, then taste. You can always add in more later to adjust to your heat and flavor preference. Let me know how it turns out for you.
Got to say mine's better. It looks good but mine's better. I like to roast Roma tomatoes and sweet onion with garlic and add some yellow and red peppers. Mexican oregano salt and pepper cayenne pepper chili powder garlic salt I pulse it up and then cook it on the stove and add my sour cream slowly. Just kidding about mine being better I just make it this way. And yes I use a whole can of Chipotle in adobo sauce
I DO have a recipe on the site for this, but will consider a video: www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/homemade-sriracha-hot-sauce-recipe/
Damn! This is actually spicy. My can was all peppers and no sauce. Im gonna cut back just a bit next time. Gj though, great recipe. Definitely not for the weak.
My standard creamy chipotle sauce is just Mayo, chipotle in adobo, & garlic powder. It’s very good, but your version is definitely going to be better! I’ll be mixing up a big batch of everything except the cream & keeping that in the fridge until right before I actually need it.
I find most things are better "the day after" once it's kinda' marinated/steeped in the fridge overnight. Same for onion dip with a tub of sour cream and a packet of onion soup mix. Okay immediately, but somehow better after steeping overnight. [Subjectively...]
while we are at it, I've been making sauce for years now and I've noticed that different peppers have different kind of heats and different zones for the heat. I'm trying to find a ''universal'' heat, using different kinds of peppers to create the ultimate hot sauce. For me, the 7 pot ppepers is the hardest to handle (worst than the carolina reaplers) I thinkI need to be strategic in my blend to create the ultimate outch sauce 😝
I'm here because I was thinking of making a chipotle sauce. I saw a guy making burritos with a chipotle cream, his was white so not as much chipotle I'm guessing. I'm going to leave out the mayo and add some lime instead. It looks excellent.
Let me know how you like it, Jeremy. The one you tried probably had much less chipotle. I use a LOT, but you can adjust that as well. The mayo will add a bit of thickness, so the sauce will be a bit looser without it. Enjoy!
Wow, this sauce really is bangin’!. I like it a little tangy so I added the lime juice. I will be using this on everything. Thank you so much for sharing this great recipe!
When making sauces and dips that are more viscous, like this one, I like a good blender over a food processor. I think it does a better job of combining everything.
Made this and a day later it was so good, but I decided to make a sourcream dip out of it. Added some mexican sour cream, some shredded mexican blend cheese, and some corn. Very delicious.
I love chipotle flavor but for me a whole can of chipotles was too much. Gonna have to thin it out and make some marinades for chicken or shredded steak.
You might try plain Kefir. I am also lactose intolerant. However, I can digest kefir. I also use real buttermilk for ranch dressing. I love the Kefir and use it as a substitute for many things.
Weird thought, but 'silken tofu' might also work, as it tends to blend well, is fairly bland on its own, but seems to kind of take on or soak up other flavors, or at least not detract from them, and presumably adds some of the "thickness" you'd otherwise get from the mayo?
@@ChiliPepperMadness Cains mayo here. I love how there are regional variations. It would be a wicked pissah of a fight!! Just to give you a hint of where it is from.
