You can buy cans of chipotle in adobo sauce in most grocery stores. The recipe only calls for one chipotle so if I don’t plan on using the remaining chipotles anytime soon I remove the seeds, dice them, and freeze them for later. (It’s also helpful to freeze the chipotle peppers separate from the adobo sauce for convenience if desired.) Remember that a little goes a long way, so add the chipotles according to your palette. The adobo sauce is a little less spicy, but still has the smoky flavor so you can choose to go heavier on that if you want a slightly less-spicy sauce. You can eat the prepared sauce right away or refrigerate for later. I keep mine in the fridge for about a week.
Makes about 2/3 cup
1/2 cup plain coconut yogurt (or 2/3 cup silken tofu)
1 chipotle in adobo sauce
1/2 tsp. adobo sauce
1-2 cloves garlic
1 Tbsp. fresh lime juice
1/8 tsp. cumin
Scrape away the seeds from the chipotle with a knife (use caution when handling chipotle, and wash your hands when done.)
Add all ingredients to a blender and blend until smooth.
Taste and adjust seasonings/consistency as necessary.
Tips: if the sauce is too thick, thin it out with more lime juice, or olive oil. If it’s too thin, add more yogurt/silken tofu. If you like a touch of sweetness, add some honey/agave.