Chipotle Sauce

by - 23 January

I can still smell the salt air and feel the mist of the ocean as the speed of the boat swept across the waves on our trip to Catalina. 

It was a beautiful weekend.. undoubtedly easy to come by on any day on the island! 
It started at the hotel Queen Mary, where we stayed for our Anniversary and then we head out for Catalina by a charter boat, looking forward to having some fun in the sun and eating our fare share of the local fish delicacies! I have to say, my husband is a sea food aficionado! As a young man he worked at the oyster bar in some of the best sea food restaurants like The Chart House and Bobby Mc Gee's. So on our quest for a light lunch we walked and walked till we were satisfied with the menu for a perfect fish taco.

The fish for taco's can be made in a myriad of ways. Many establishments bread and fry them, some use a batter and some cook them fresh on the grill. We really like to taste more fish then anything in our taco so we opted for no batter, just the simplicity of the grilled fish. 
In addition to the fish, we had our tacos with shredded cabbage, tomatoes, avocado's and Chipotle Sauce!! The sauce, in my opinion, makes it or breaks it when it comes to flavor! 

With the memory of those fish tacos, on the sweetest day and at the loveliest location, I set out to re create a chipotle sauce that would satisfy our desire to relive our Catalina weekend experience.

Chipotle Sauce

½ cup Mayonnaise
½ cup Greek Yogurt
2 large Chipotle Peppers in Adobo sauce (reserve sauce if needed)
Juice of ½ a Lemon (use more as desired)
2 Cloves Garlic
1 Tbsp. Red Wine Vinegar
½ tsp. Honey
4 Sprigs Cilantro leaves 
Kosher Salt
Black Pepper

Food processor, blender or mortar and pestle. Strainer

Blend all ingredients together in a food processor or blender, adding salt and pepper to taste. Strain through a fine mesh strainer. Keep in jar in refrigerator. 
Keeps for 2 weeks 

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