Adobo Cream Sauce
Prep Time: 10 Cook Time: 0
Servings: 6
Inspired by the piquant sauce that’s a staple in Mexican kitchens, this lively cream sauce gets its kick from creamed horseradish and chiles. It’s best served with Alaska pollock, cod, halibut, scallops and crab.
Combine the cream cheese, mayonnaise, vegetable juice, onion, chiles and sauce, horseradish, and celery salt in a blender or bowl of a food processor. Blend or pulse until almost smooth; cover and refrigerate until ready to serve.
*Sriracha sauce (made from sun-ripened chiles) may be substituted for canned chiles in adobo sauce.
Makes about 2 cups.
1 package (8 ounce) light cream cheese, softened
1/4 cup mayonnaise
1 can (6 oz.) vegetable juice (tomato or spicy)
1/4 cup coarsely chopped onion
2 Tablespoons canned chipotle chiles in adobo sauce*
1/2 to 1 Tablespoon creamy horseradish
1/2 teaspoon celery salt
1/4 cup mayonnaise
1 can (6 oz.) vegetable juice (tomato or spicy)
1/4 cup coarsely chopped onion
2 Tablespoons canned chipotle chiles in adobo sauce*
1/2 to 1 Tablespoon creamy horseradish
1/2 teaspoon celery salt