br>Mix mayonnaise, chipotle peppers, adobo sauce, and lime juice together in a
In a bowl, stir together mayonnaise, sour cream, chipotle sauce, garlic, lime rind and lime juice.
Cover and refrigerate until serving (up to one day) Using metal skewers or wooden skewers that have been soaked in water for at least 30 minutes, thread two or three shrimp on each skewer.
Place each skewer on greased grill and grill until pink (about 1 1/2 to 2 minutes per side).
Serve either hot or cold with Chipotle Lime Dip for dipping.
Combine lime juice, chili peppers, garlic, onion, and cilantro, in a food processor or blender. Blend until the mixture is uniform. (Doing these items first is important. If don't, you will get unwanted chunks.).
Add Tomato, and Chipotles, blend until smooth.
Add garlic powder, onion powder, crushed red pepper, black pepper, and \"Chipotle Tabasco\" sauce.
Blend mixture until smooth.
Let sit 3-6 hours, or even better, overnight for flavors to blend.
Mix the Chipotle Cream Sauce ingredients in a bowl and
ed wine vinegar, green onions, lime juice, and garlic together in
eans are cooking, prepare the chipotle adobo sauce: In a heavy bottomed
2 tablespoon Browned Butter Lime Sauce and sprinkle with lime zest. Serve warm
Mix chipotle tartar sauce ingredients in a small bowl. let stand while cooking scallops.
Gently pat scallops dry between layers of paper towels. put scallops, cornmeal, salt, and paprika in a plastic food bag; shake to coat.
Heat oil in large non-stick skillet over medium high heat.
Add scallops in one layer and cook 3 minutes, carefully turning once with tongs, until golden on the outside and just opaque at centers.
Serve with sauce.
For the Chile Lime Sauce:
Combine all ingredients in
Combine all ingredients for Cilantro-Lime sauce, and stir well with a whisk. Cover sauce, and chill.
Combine first 6 ingredients olive oil to black pepper in a medium bowl. Add chicken; toss to coat. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add chicken mixture; saute 8 minutes or until chicken is done. Set aside.
Divide lettuce and next 6 ingredients (lettuce through tomato) among 4 bowls; top with chicken mixture. Serve with Creamy Cilantro-Lime Sauce.
SAUCE: Place the peppers and salt
owl, whisk together chipotle chile, sour cream, mayonnaise, lime juice, and cilantro
ombine all of the sauce ingredients in a bowl and
our some of the dipping sauce over the cut up flank
Place diced onion in a small bowl and cover with lime juice. Add water if necessary to cover. Let marinate overnight.
In a bowl, combine tomatoes, marinated onions, and remaining ingredients.
Stir to combine and let sit for at least 30 minutes.
The longer it sits, the more the flavors develop. This is excellent on omelets, quesadillas, or in tacos.
NOTE: I use the extra gravy that comes in canned chipotles in adobo. You can use a chipotle hot sauce, if desired.
Mix together tequila, lime juice, orange juice, lime zest, orange zest, chill powered
br>Top with guacamole, chipotle white sauce and salsa.
Roll tightly
ined baking sheet and squeeze lime over the fish.
Bake
Combine barbecue sauce, honey, lime juice and zest and set
Mix olive oil, red pepper flakes, and garlic.
Process through blender or processor.
Set Aside.
Rinse out food processor or blender and add avocado, jalapeno or chipotle pepper sauce, light shake of seasoning salt, and lime.
Process or blend until smooth texture.
Set aside and refrigerate.
Thread shrimp on skewers and brush with garlic& olive oil mixture and lightly season with seasoning salt.
Grill over medium heat@ 2 1/2-3 minutes each side.
Serve with Avocado dipping sauce.
Note- do not make avocado dip too salty.