- Prep time
- 5-6 minutes PT6M
- Cook time
- About 1 cup
This dip is exactly what it appears to be – fun and simple. While a gourmand exists in us all, there is always equal room for home-style foods. Chipotles may have made an enormous splash on the food scene a number of years ago, yet they still maintain a place in a variety of food styles. Use this dipping sauce for everything from fried chicken tenders to grilled prawns!
- 1 teaspoon cumin seed, toasted
- 2-3 canned chipotle peppers plus 2 tablespoons adobo sauce (the sauce in which chipotle peppers are packed)
- 1 cup raw, local honey
- Kosher or sea salt and cracked black pepper to taste
Toast the cumin seeds in a smal pan over medium heat. Keep seeds moving around until they become fragrant, about 15 seconds. Set aside.
Place chipotle peppers and sauce in a food processor and process until a smooth paste is reached. Scrape sides of bowl with spatula several times to aid the puree process. Slowly add honey and toasted cumin seeds; process until completely mixed. Season the dip to taste with salt and pepper.
Chipotle-Honey Dip will keep up to 3 weeks in the refrigerator. Adjust "heat" of dip by adding or reducing the number of chilies used or by increasing the quantity of honey.
Techniques used in this recipe:
- puree: to process food (by mashing, straining, or chopping it very fine) in order to make it a smooth paste. Also, a product produced using this technique.