Sauce of the Week: Spicy Chipotle Adobo & Creamy Chipotle Coconut Adobo

I'm a little late posting this one since I made it on Sunday and have been using it all week long, I just can't get enough of it...it's DELISH!)

Since being on the Whole30, I have not had my fix of hot sauce:-( If you look at the ingredients of hot sauces the vast majority of them have some kind of ingredient (i.e sugar) or preservative (i.e. potassium benzoate) I can't have on the Whole30...so I decided to make my own and lots of it, since I tend to consume it like water...

I made so much I decided to use some of the Spicy Chipotle Adobo sauce as a base (aka 'mother sauce') for another sauce, a Creamy Chipotle Coconut Adobo. A sauce that is more creamy than hot which I decided to use in my Go-To-Chicken Salad of the week as well as in few other meals...

I tend to this kind of thing often...use one sauce as a base for other sauces...It is a time efficient way to get a couple uses out of one foundational recipe...plus you don't get bored with the same sauce and the second sauce is usually so easy to make...

Recipe #1 Spicy Chipotle Adobo Sauce

Ingredients

- 1 Cup Dried Chipotle Peppers

BEWARE: Dried Chipotle are hot. If they were fresh, they'd be called jalapeños. That said for a milder version of this sauce you can substitute Dried Ancho (Dried Pablanos) or California Chile (Dried Anaheims) 

- 1 Medium Onion, chopped

- 8 Garlic Cloves

- 3 Carrots, peeled & chopped

- 6 Tomatillos (fresh preferable), chopped

- 2 Tomatoes, chopped

- 1/4 Red Vine Vinegar

- 2 Cans (Full-Fat) Coconut Milk

- 2 Cups Water

- Salt to Taste

Here's what dried chipotle peppers look like if you have never bought them before...they are a great go-to ingredient to keep in you pantry, just like dried mushrooms (but that's another blog)...

Here's the what the packet looks like. You can usually find it in the Mexican section of the grocery store...

Instructions

1. Throw all the ingredients in a pot. 

2. Pour coconut water and additional water until all ingredients are covered.

3. Bring to a boil and cover with lid and simmer for 1-2 hours.

4. In a food processor, puree until it's a consistency of your liking. I like it pretty smooth. Add salt to taste.

Note: If it is too hot and you need to mellow it out and your not on the Whole30, add some honey or sugar as you puree the mixture.

5. Store in refrigerator for up to 10 days.

Recipe #2 - Creamy Chipotle Coconut Adobo Sauce

Ingredients

- 1/2 Cup Spicy Chipotle Adobo Sauce, recipe above

- 1 Cup Coconut Milk (full fat)

- 1/2 cup Kalamata Olives, pitted

- 1 Peach, pitted

- 1 Lime, juiced

- Salt to taste

Instructions

1. In a food processor, puree the above ingredients until mixture becomes creamy. Add salt to taste.

Note: If it is too hot and you need to mellow it out and your not on the Whole30, add some honey or sugar as you puree the mixture.

2. Store in refrigerator for up to 10 days.