Chipotle cream

I drizzle this sauce over a roasted corn soup, but the leftovers are always fantastic on just about anything, especially tacos. Sorry I don’t have a picture, but close your eyes and imagine what creamy, smoky, tangy delciousness looks like.

1/2  Cup sour cream

2-3  teaspoons pureed canned chipotle (about 1 pepper + some adobo sauce)

1       teaspoon fresh lime juice

1/2  teaspoon lime zest

Salt and pepper to taste

  1. Combine the sour cream, pureed chipotles, lime juice and zest. Mix well and season to taste with salt and pepper
  2. Mix well and refrigerate for up to 5 days. Stir before using

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