After being asked about 8 bajillion times if I ever use vanilla and garlic in the same recipe, I finally decided to post an answer. This recipe comes from the Vanilla Queen and it's pretty tasty. She offers it forth as a BBQ sauce and salsa, but in my opinion this really only works as the BBQ sauce. Salsa wise, it's simply too runny, and uncooked the vinegar still has a bit to much bite. If it's getting too cold for grilling, this works shibby as a marinade.And the taste? The chipotle chiles add a definite smoky backdrop, the garlic is nice and subtle underneath it, the vanilla gets you a few seconds later at the back of your tongue. It's spicy and sweet. This sauce is definetly different so feel free to customize it as you need. One friend of mine likes to add dry mustard powder to this, another adds some garlic powder. I like to add some shredded green onion for texture and appearance. Expirement with it as you need, and let your taste buds tingle!
Vanilla Garlic Chipotle Sauce
Makes about 1 1/2 cups of sauce
What You'll Need...
4-7 medium chipotle chiles in adobo sauce (use as many as needed for desired heat)
3-5 cloves of garlic (to taste)
1/4 cup of apple cider vinegar
1/4 cup of honey
2 teaspoons of vanilla extract
1/4 - 1/2 cup of water (also for desired heat)
2 tablespoons of olive oil
juice from half of a lime
salt and pepper to taste
What You'll Do...
Place all ingredients in a food processor and blend. Do not wash the sauce off of the chilis.
Puree until smooth. This can be refrigerated for a week.
Oh, this sounds delicious and so simple! I love vanilla, and garlic (which is why I knew I would love your blog), and I lovelovelove vinegar too.
ReplyDeleteI bet I could even eat it as a salsa too ... I always just eat the salsa "juice" and don't scoop up the chunks.
This sounds totally up my alley. I just might swoon! ;-)
ReplyDelete[I added you to Blogs I Savor, btw].
Thanks doll. I'll try this out sometime in the next week or so and give you some... "feed" back. Henh. ;)
ReplyDeleteHe he, I hope you all like it. It really is a super quick recipe. Takes about 4 minutes to slap together. If you want, you can also freeze it for a few weeks in an airtight container.
ReplyDeleteThis goes into the "to try" file. Thanks for the great post.
ReplyDeleteThinking about making this - did you really enjoy this sauce or is there another that you'd recommend as marinade for ckn or beef on grill?
ReplyDeleteSteamy Kitchen - I liked it, but I usually reduce the chipotle now a days. Rob isn't so much a fan, so I usually make it when I am cooking for company minus Rob.
ReplyDelete