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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (63g) Recipe makes 8 servings |
||
| Calories 43 | ||
| Calories from Fat 0 | (1%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 293mg | 12% | |
| Potassium 89mg | 2% | |
| Total Carbohydrate 11.1g | 3% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 10.0g | ||
| Protein 0.5g | 0% | |
Chipotle Honey Dipping Sauce (For Shrimp Cocktail)
By: 2Bleu (Bird&Buddha)
Nov 12, 2007
This is a nice twist to use for shrimp cocktail or brushed on grilled shrimp k-bobs. I'm sure there are many other uses as well. Enjoy. 
SERVES 8 , 1 cup
Ingredients
- 2 chipotle chiles, stemmed seeded and chopped
- 1 tomato, rough chopped (or 12 oz canned)
- 1/2 onion, rough chopped
- 1 garlic clove, peeled and crushed
- 1/2 cup water
- 1 teaspoon salt
- 1/4 cup honey
- 2 tablespoons vinegar (red wine)
Directions
1
In a small saucepan, bring chiles, tomato, water, onion, garlic and salt to a boil and reduce to a simmer. Cook, slowly, covered for 15 minutes.2
Puree mixture in a blender (or use an immulsifier) until smooth. Stir in the honey and vinegar. Serve at room temperature as a dipping sauce with shrimp.
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Featured Reviews for This Recipe
From: Sweet Baboo
On Jul 30, 2008
I know, I know, this recipe is for dipping shrimp, but there it sat on the counter cooling while I made grilled cheese sandwiches for lunch, and I had one of those "ah ha" moments. All my life one of my comfort foods has been grilled cheese sandwiches dipped in ketchup, but I have to say that this sauce with cheese is a very interesting and delicious combination....I'm thinking that it would be good for dipping deep fried mozzarella sticks, drizzling on mac and cheese, topping cream cheese and crackers... I may even get around to trying it with shrimp!
From: SweetsLady
On Jun 8, 2008
A little bit of sweet mixed with some smoky hot peppers for a sauce with a winning combination of flavors! I used dried chipotle powder (1 T) per each chile. It was a tad hot for us, so I'd tone it down with the powder. Thanks, 2Bleu!
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