Chipotle Sauce
"This is a recipe from Norman Van Aken that I've been lugging around for years. I did alter it a smidge - whisking in the sour cream vs. adding it to the blender - I think it has a better texture. I keep a batch of this sauce at all times for meat, veggies, potatoes... It's from his cookbook New World Kitchen. It's very simple & keeps for at least 2 weeks...."
INGREDIENTS
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2 canned chipotle chiles in adobo (about 2 oz)
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1 1/2 teaspoons fresh lime juice
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1/4 cup heavy cream
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1 teaspoon spanish sherry wine vinegar
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1 cup sour cream
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