My mother saw Rick Bayless make this sauce while she was watching TV at the gym one day and called me from the treadmill to tell me about it. It's really that good. Bayless cooks shrimp in a hot pan and coats them in this sauce at the last minute (delicious!), but since I've first made it I've found so many fantastic uses for it. I especially like it on potatoes as a kind of salad dressing (it's good hot and cold!), but I also like it dotted over fried or scrambled eggs, slathered onto corn on the cob and as a dressing for corn off the cob, as a sandwich spread, and as an alternative to Buffalo sauce on chicken wings—it pairs unbelievably well with blue cheese dressing. It would also make a very good marinade for pork shoulder. Fair warning: this sauce is very spicy. —Sarah Whitman-Salkin
more than you will need
7.5-oz can chipotles in adobo
In This Recipe
In a small pot, boil some water. Add the garlic and cook for 3 minutes, then drain. This will take the bitter edge off the garlic.
In a blender or food processor or using an emersion blender, whiz the garlic, chipotles, honey, vegetable oil, 1/3 cup water, and 1 teaspoon salt. Blend until the chiles are completely broken down and the sauce is smooth.