Subway's Chipotle Southwest Sauce

From: Chef #683330

On Jul 1, 2009

The chipotle was a little strong- I would cut back a bit. Maybe start with a half ounce, and move from there. I did puree the peppers before measuring, as suggested by others, which may have made a difference. I think this would also be better with powdered garlic, rather than fresh, in order to more closely replicate Subway's flavor. I started with fresh lime juice, but ended up adding a fairly good bottled variety (“Volcano Lime Burst”- it comes in of those little plastic limes, but it has real lime oil in the cap and a better flavor than most) when I realized I needed more acid since I was feeling lazy and didn't want to juice another lime. I found this actually helped the flavor. As some have stated, this recipe tastes "fresher" than Subway's version, but truthfully, theirs is more satisfying. If you want fresh, use fresh garlic and limes, if you want Subway's, use powdered at bottled.

From: I Can Cook

On Jun 19, 2009

This is right on the money! Easy to make and delicious on any deli sandwich!

From: wkwan

On May 31, 2004

Its good, but if you proportionate it up, I find that its too much lime... so play with the recipe. As for the other CDNs out there, you can buy Chipotle peppers at Loblaws (or atleast the one I went to).

From: Chef #1258701

On May 4, 2009

In order for this to taste good, you must puree the chipotle in adobo sauce first, and then measure from the puree. And also, we used fresh lime as opposed to the kind that comes in the little lime shaped bottles. This makes a big difference! We also used a clove from garlic that was bought at Aldi. It tasted very good, but the garlic is noticeably stronger than in the real Subway sauce. Overall, I believe that this is probably the original sauce that they came up with to use at Subway, but that they have figured out how to make it easier using powders, and have added preservatives. This sauce is like the Subway sauce, but much fresher. It is still pretty balanced tasting, just much more lively, and less "preserved" and instant tasting. It doesn't need any salt at all, and you could easily get away with using half to a quarter of the amount of garlic they recommend. Very good recipe.