Vanilla Garlic Chipotle Sauce

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.