Chipotle Bitchin Sauce Recipe
Smoky, spicy, and creamy — this homemade Chipotle Bitchin Sauce Recipe is your new favorite vegan dip for everything from veggies to tacos.
Equipment
- Food processor or high-speed blender (it is necessary to achieve that creamy texture)
- Measuring cups and spoons.
- Small spatula (to scrape all the sauce)
- A bowl of warm water (to soak almonds) should not have a high-power blender.
- Glass jars/ airtight containers (to keep them) (trust me, you will desire to make more of them!
Ingredients
- 1 cup raw almonds soaked
- 2-3 Chipotle peppers in adobo sauce + 1tbsp adobo sauce.
- 2 –3 garlic cloves
- ¼ cup lemon juice
- 1/2 cup filtered water or add more as necessary
- 2 tbsp olive oil
- 1 tbsp tamari or soy sauce
- 1 tsp apple cider vinegar
- ½ tsp smoked paprika
- ¼ tsp cumin optional
- Salt to taste
Instructions
Step 1: Soak the almonds
- Begin with hot water (soak your almonds in water at least one hour, or overnight, to make them even creamier). This makes them soft and facilitates the attainment of that velvety feel.
Step 2: Drain and blend
- The almonds can be drained and put into your blender or food processor. Mix in the garlic, chipotle peppers, adobo sauce, lemon juice, olive oil, tamari, vinegar, paprika, cumin, and salt.
Step 3: Blend until smooth:
- Begin mixing and gradually add water little by little until you have the desired consistency. It must be creamy and thick, not watery like hummus, but smooth.
Step 4: Taste and adjust:
- Here is where the magic occurs. Taste it! Stir in additional lemon to add a tang, more chipotle to add heat, or more salt to add salt.
Step 5: Store and chill:
- Pour the sauce into a glass jar or an airtight jar. It will solidify a little as it cools, and therefore a good shuffle about is required before it can be served.