I made too much awesome chipotle sauce.
Okay, not really too much, since what we don’t use will go into the freezer and we’ll use it eventually.
I quadrupled this recipe. This time, I added a bit of chopped cayenne from my plant. Cayenne is much hotter than chipotle, so we’ll see how hot it gets when we make these. That cayenne was getting to the “needs to go” point, as was the milk I substituted for the cream. Not wasting food – both green AND frugal.
So, who’s coming over for dinner?
