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Recipe Detail Page
Smoky Southwestern Sauce
Summer 2003
Zinfandel is one red wine that can handle both the smoky spice of chipotle peppers and the sweet acid of a tomato-based sauce.
Makes about 1 1/3 cups (325 mL)
1 cup (250 mL) mayonnaise
2 tsp (10 mL) chopped chipotle pepper
1 tbsp (15 mL) adobo sauce
1 tbsp (15 mL) lime juice
2 tbsp (25 mL) chopped coriander
2 tsp (10 mL) honey
3/4 cup (175 mL) chopped red onion
1. Stir everything together, will keep for 2 weeks refrigerated.
Makes about 1 1/3 cups (325 mL)
