Who doesn’t like a little spice in their life? Chipotle peppers have a smoky, earthy flavor to them. They also add a lot of depth and color to complete a dish. I love to add chipotle peppers to my cocktail sauce because it gives the sauce a kick. It enhances the flavor of this dipping sauce . Chipotles are an ingredient that can be so good, but also completely different, when fresh or dried. They primarily grow in parts of Mexico and the southwestern part of the United States. A chipotle pepper is usually left on the plant until it begins to dry out completely. It’s drying process is dated back to pre-Aztec Mexico. Chipotles are always placed inside a smoking chamber heated by a firebox and smoked for several days. Once they dry, chipotles become wrinkled and obtain a dull but beautiful, deep brown color hence getting that smoky, earthy flavor. I like using chipotle peppers because they enhance the flavor of this cocktail sauce. I often just finely chop a few peppers and add them to my sauces, soups or dips. The flavors tingle on your tongue and give it just the right amount of heat as to not overpower the other flavors being incorporated. If you don’t like a lot of spice, just use less. If you like spice, add a few more chilis to your recipe. You determine the amount of heat you want to add to this recipe. Enjoy!
Chipotle Cocktail Sauce
- 1 cup(s) Chili Sauce
- 1 cup(s) Ketchup
- 6 ounce(s) Prepared Horseradish Hot and spicy is best.
- 2 ounce(s) Chipotle Peppers in Adobo Sauce Finely minced.
- 3 ounce(s) Worcestershire Sauce
- 2 cloves Garlic Minced
- 1 tbsp(s) Freshly Ground Pepper
- ½ cup(s) Lemon Juice From a bottle is fine.
- Finely mince your chipotle peppers.
- Finely mince your garlic.
- Add all the ingredients into a bowl and mix well.
- Let sit in the fridge for at least 15 minutes.