Chipotle Sour Cream and Salsa

Oh, how I love chipotle peppers in adobo sauce!

I was planning on black bean and cheese tacos for dinner one night (recipe to come) and came across Sweet Caroline's Cooking adobo sour cream. I thought it would go perfectly with the tacos.

But why stop there? I threw together a chipotle salsa to go with it.

Heaven in a taco shell, I tell you!


Chipotle Sour Cream
From Sweet Caroline's Cooking

1 cup sour cream
2 chipotle peppers in adobo sauce, plus 2 tsp of adobo sauce

Remove the seeds from the peppers and chop.

Mix the sour cream, peppers and sauce together.

Refrigerate until ready to use.


Chipotle Salsa

1 TB EVOO
1/4 cup chopped onion
3 large tomatoes
1/2 tsp minced garlic
1/4 c minced cilantro
1 1/2 chipotle chilies, chopped with seeds removed (unless you want that extra heat)
2 TB red wine vinegar (or apple cider vinegar)
1 scant tsp kosher salt
1/2 tsp granulated sugar

Saute the onions garlic) in EVOO.

Put onion, garlic, and half of the tomatoes in a food processor (or blender), blend until finely chopped by not pureed.

Add the cilantro, chilies, vinegar, salt and sugar. Pulse to mix.

Fold in remaining chopped tomatoes.

Refrigerate until ready to serve.

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