(Makes about 1 1/2 cups)
2 chipotle chiles in adobo, or more to taste
3 tablespoons Dijon mustard
1 tablespoon dry mustard
Grated zest and juice of 4 key limes (about 1/3 cup)
2 tablespoons honey
2 tablespoons white vinegar
1/4 cup olive oil
1/2 teaspoon ground cumin
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
In the jar of a blender or the bowl of a food processor fitted with a metal blade, combine chiles, Dijon mustard, dry mustard, lime zest and juice, honey, vinegar, olive oil, cumin, salt and pepper. Blend for about 1 minute, stopping once or twice to scrape down the sides, until you have a smooth sauce. Taste for seasoning and add more salt, pepper, or another chipotle (I use 3 for a nice kick) if desired. Use immediately or refrigerate in an airtight container for up to 2 weeks. This sauce will thicken after it has been refrigerated. Thin it with a bit of lime juice or vinegar if needed.
For a delicious twist, use only two limes and 1/4 cup of orange juice.
Originally posted 110/13/07
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