This Week's Episode

Hosted by Lynne Rossetto Kasper

Play
Andrea's Turnip Soup - Andrea Reusing's Key 3, Claudia Kolker on monthly rice, Elaine Sciolino on peas, Sandor Katz on kombucha.

Chipotle Sweet and Hot Sauce

 
 

You can spread the sauce on tortillas, roast chicken or meats in it, use it to dress a jicama-orange salad…you get the gist. This sauce is meant to be hot, but if you use only one can of the chipotles in adobo and the full amount of the jam, it’s fairly calm.

Ingredients

  • 1 or 2 small cans (about 6 ounces each) of chipotles in adobo
  • 6 garlic cloves, peeled
  • 1 cup of canned tomatoes with their liquid
  • 1/2 to 2/3 cup apricot jam
  • About 1/3 cup vinegar
  • A little soy sauce to taste


Instructions

In a food processor, puree everything together. That's it. Stored in a covered jar in the refrigerator.

The idea for this sauce started with Padma Lakshmi and her book, Tangy, Tart, Hot and Sweet: A World of Recipes for Every Day.

Categories: 
Condiments/ChutneysVeganVegetarian
Tags: 
apricot jam

  • Andrea Reusing: The Key 3

    Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.

Top Recipes

Monthly rice: Prioritize family with homemade meals delivered

“It looks like early humans may have been eating raw meat, unless we just haven’t found the evidence for cooking that goes back further than that.”

Briana Pobiner