Zesty Chipotle Lime Sauce
Zest and juice from 1 lime
2 small chipotles with 1/4 cup of the sauce
3 large cloves of garlic roughly chopped
1/2 cup yellow onion, sliced
1/4 cup dill pickle juice
1/3 cup rinsed canned black beans and 2 tsps of their liquid (not the original can liquid, but the liquid that remains after rinsing and storing)
1/4 cup fresh kale, well chopped
1 tbl cream cheese
1/4 tsp turmeric
1/2 tsp paprika
fresh ground black pepper to taste
Buzz all ingredients in a blender until thoroughly combined. There can be a few pieces/chunks, but it should be 95% liquid.
Transfer to a storage container. Let sit at least 3 hours in fridge before using.
Use as a salad dressing, on beans, rice, potatoes, pasta, sandwiches. It also makes a great gazpacho starter or soup starter.
2 small chipotles with 1/4 cup of the sauce
3 large cloves of garlic roughly chopped
1/2 cup yellow onion, sliced
1/4 cup dill pickle juice
1/3 cup rinsed canned black beans and 2 tsps of their liquid (not the original can liquid, but the liquid that remains after rinsing and storing)
1/4 cup fresh kale, well chopped
1 tbl cream cheese
1/4 tsp turmeric
1/2 tsp paprika
fresh ground black pepper to taste
Buzz all ingredients in a blender until thoroughly combined. There can be a few pieces/chunks, but it should be 95% liquid.
Transfer to a storage container. Let sit at least 3 hours in fridge before using.
Use as a salad dressing, on beans, rice, potatoes, pasta, sandwiches. It also makes a great gazpacho starter or soup starter.
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