Apr 7, 2012

Roasted Garlic Chipotle Sauce


When Ketchup just won't do for your fresh "out-of-the-oven" Steak Fries, reach for some garlic and chipotles (both should be in your pantry and if they are not, consider this a teachable moment and carry them from this moment forward). This Roasted Garlic Chipotle Sauce not only is great with fries of any kind, it is also a great sauce for anything under the sun (think proteins). The garlic is mellowed and sweetened from the roasting process while the chipotles bring their distinctive smoke and spice, which is an awesome combination for elevating the everyday spud. Add some limejuice and cilantro for a more Latin spin for some tacos or add some worcestershire for depth of flavor for your ribeye steak. Any way you slice it, this is a great condiment to file away and use in place of Ketchup when the moment calls for it.

Fuel

Mayonnaise or Crema (1 Cup)
Garlic (1 Clove, roasted)
Chipotles (3-4, minced)
EVOO (1 Tbs)
Pepper and Salt
*Limejuice (optional but highly recommended)

Tools

Whisk
Small Bowl
Aluminum Foil

Tactics

Preheat oven to 400°F.  Slice the garlic clove in half (horizontally) then place on a small sheet of aluminum foil.  Lightly sprinkle with EVOO and salt, wrap loosely and then place in the oven and roast for about 40-45 minutes.  Remove from the oven and allow it to cool to the touch, about 10 minutes.  Remove the garlic from the paper like shell and place on cutting board.  Sprinkle with salt and using the flat side of your knife, flatten and smash into a paste.  Place the mayo/crema, chipotles, garlic paste and limejuice (if using) into the bowl and mix to combine.  Season with pepper and salt and serve.  Will last in the refrigerator (covered) for about a week.  Enjoy.

No comments:

Post a Comment

Blogging tips