0 (0)

Categories: Sauces and Condiments, Vegetarian

Chipotle Sauce

This week, out of the blue, my teenage daughter announced that she no longer eats beef, lamb or pork. I was told to start buying more fish and tofu. So from now on, whenever we have chops for dinner, I'll ... Read more

Total time: 5 minutes | Makes 1 1/2 cups
  • 1 1/2 cups mayonnaise
  • 1/3 cup buttermilk
  • 3 minced canned chipotle peppers in adobo sauce
  • 1/4 cup minced cilantro
  • 1/4 teaspoon salt

Step 1Mix together mayonnaise, buttermilk, peppers, cilantro and salt.

Each tablespoon:
111 calories; 36 mg sodium; 0 cholesterol; 4 grams fat; 9 grams carbohydrates; 2 grams protein; 1.28 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sauces and Condiments
Coriander seed oil
Quick pickled pumpkin
Salsa for cocido
Swiss chard stalk and tahineh dip (Silq bil-tahina)