Our older son visited for a few days and we decided to cook
up some fish tacos (a continuing favorite of mine). El son made a wonderful chipotle cream sauce
that complimented the cod and sautéed cabbage and red onion (to which we added
chopped cilantro) with a smoky, pungent heat.
The crema or sour cream tames the heat of the chipotle. Not only is this sauce great on fish tacos but also on turkey
sandwiches. And it is so easy.
3 chipotle peppers (from a can, not dried) – freeze the
remaining peppers and sauce.1 cup Mexican Crema Agria or sour cream
Blend ingredients in a blender until smooth.
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