July 13, 2008
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Creamy Chipotle-Lime Dressing
This is my new favorite dressing. I made it last week for the first time to go with taco salad. But it is equally great on a green salad with peppers, cucumbers and onion. Give it a try.
5 T. fresh lime juice
1 T. coarsely chopped onion
1 small garlic clove, peeled
1-2 teaspoons minced chipotle chiles in adobo sauce
1 t. sugar
1/2 t. ground cumin
salt and ground black pepper
3/4 cup mayonnaise
1/4 cup sour cream
1/2 cup fresh cilantro (optional)
Blend lime juice, onion, garlic, chipotle, sugar, cumin, 1/2 t. salt, and 1/2 t. pepper in blender until the onion and garlic are finely chopped (10-20 seconds). Add mayo and sour cream (and cilantro, if using) and continue to process until smooth, about 15 seconds.
Some notes:
I used the smaller amount of chipotle chiles and no cilantro when I made it. Next time, I’ll use more chipotle because we like things to be zippy — I just didn’t know the first time and played it safe. The creaminess of the dressing makes it necessary (I think) to use more chiles. Chipotle chiles aren’t really that spicy, anyway, but they do add depth and smokiness to whatever you use them in. I usually buy a big can of them and flash freeze them on a cookie sheet and then pop them into a freezer bag to use when needed. They taste great in many different recipes. I always use them when I make vegetarian chili and in quesadillas. Also, if my cilantro has grown enough for me to use it next time I make the dressing, I will probably only add it to the amount used that day for salad and not to the entire dressing recipe. But that is just personal preference, of course.
Try this dressing. It is great!
