Creamy Chipotle Sauce

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This zesty chipotle sauce with garlic and lime will rock your taste buds when drizzled on tacos, burritos, tostadas, quesadillas, baked potatoes, veggie burgers, etc. Chipotle has become very popular the past few years and it's no wonder why. The smoky, powerful flavor adds so much depth, and gives a nice kick that's not overly spicy. You can buy cans of chipotle in adobo sauce in most grocery stores. The recipe only calls for one chipotle so if I don't plan on using the remaining chipotles anytime soon I remove the seeds, dice them, and freeze them for later. It's helpful to freeze the chipotle peppers separate from the adobo sauce for convenience. Remember that a little goes a long way, so add the chipotles according to your palette. The adobo sauce is a little less spicy, but still has the smoky flavor so you can choose to go heavier on that if you want a slightly less-spicy sauce. You can eat the sauce right away or refrigerate for later. I keep mine in the fridge for about a week.

Gluten-free, vegan (with coconut yogurt or silken tofu)
Makes about 2/3 cup

Ingredients
1/2 cup plain greek or coconut yogurt (or 2/3 cup silken tofu)
1 chipotle in adobo sauce
1/2 tsp. adobo sauce
1-2 cloves garlic
1 Tbsp. fresh lime juice
1/8 tsp. cumin

Directions
Scrape away the seeds from the chipotle with a knife (use caution when handling chipotle, and wash your hands when done.)
Add all ingredients to a blender and blend until smooth.
Taste and adjust seasonings/consistency as necessary.

Tips: if the sauce is too thick, thin it out with more lime juice, or olive oil. If it's too thin, add more greek yogurt. If you like a touch of sweetness, add some honey/agave.

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Need a few ideas for the sauce?
Bean Tostadas
Black Bean Lentil Tacos
Black Bean Mushroom Burgers
Corn and Black Bean Fajitas
Double Decker Chickpea Tacos
Fiesta Baked Potatoes
Loaded Veggie & Black Bean Quesadillas
Quinoa Fajita Burritos