spicy chipotle-honey-lime sauce
Hey y'all! I am behind in blogging. You know why? I'm behind my computer for 9-12 hours a day and, frankly, I get burned out looking at a screen. I haven't had a lot of free time, between traveling and house projects (more on that later...not in this blog). However, I've been posting on Instagram, so if you want to keep up with me there, just follow me here ➡️ WineBooksWanderlust
I eat fish at least once a week. And let's be real - fish is boring AF. I don't care how you cook it, there's not much you can do with it. One of my favorites is dijon, herb, & garlic salmon, but the Man Friend gets tired of it weekly. So...I opted for spicy.
This is a combination of several recipes, none of which sounded *quite* right on its own...so I made up my own. I initially made this as a sauce for the salmon but ended up also using it as a dressing for a roasted chickpea-butternut squash kale salad. And as a drizzle for microwave vegetable that needed a little kick. And as a dressing for a bagged salad I had for lunch - and it's got some kick. It's a great, healthier alternative than processed dressings with salt and sugar. You could even reduce the oil and add more water if you wanted.
spicy chipotle-honey-lime sauce
prep time: 5 minutes | cook time: nada!
experience level: easy-peasy | specialty: sauces
- 3 canned chipotle peppers in adobo sauce (plus 1 tbsp of the sauce)
- 1/4 cup lime juice
- zest of one lime
- 1/4 olive oil
- 2-3 tbsp water
- 1 tbsp honey
- 2 cloves garlic, minced
- 1/2 tsp freshly ground black pepper
- 1/4 cup fresh Italian parsley -or- cilantro
Using a food processor or an immersion blender (my preference), blend the chipotle peppers, lime juice, lime zest, and olive oil until coarsely chopped. Add the water, honey, garlic, pepper, and the parsley/cilantro and blend until smooth.
Use it as a finishing sauce, dressing, marinade, dipping sauce or baste. It's fantastic!
