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