Prep: 5 minutes Cook: 10 minutes Rest: 1 day
This is quite a spicy salad dressing that was prepared for our group during the July 2010 Costa Rica trip. John and I enjoyed it so much that we spooned some of it on almost everything we ate (except for the desserts). To make this a bit less spicy, leave out the jalapeno pepper.
- 7 to 8 ounce can chipotle peppers in adobo sauce
- 2 ounces rice vinegar
- 1 jalapeno (seeded for less heat)
- 1 1/2 cups water
Place all ingredients in a large saucepan and slowly bring to a simmer. Pour ingredients into a food processor and process until smooth. Pour into a covered container and let rest for 1 day.