So I’m going to start off right now about this Satan Sauce… the SOB is HOT. Like literally my nose ran the entire time I ate this. My mouth was burning and my eyes teared up. The first time I made this I made it too hot and literally after a single bite my inner ears started to burn. Oh I still ate it – seriously this sauce is DA BOMB! OMG it’s unbelievable! And you folks know me.. I loathe anything mayo and I LOOOOOOOOOOOOOOOVED this! Now I wouldn’t recommend licking the spoon (trust me, don’t do this.. I about died) but I highly recommend making this.
While I fixed the first batch to lessen the heat (and bandage my burnt intestinal tract… remember I’m a WUSS when it comes to hot stuff), I needed to make this a few more times to get the heat and flavor profile right. Now granted this did take me about a week to perfect the recipe only because I had other projects I was working on and one can only eat so much hot/spicy stuff without repercussions *wink*.
Finally after the 3rd batch I nailed it. Now I’m not going to lie, this still has quite a kick so what I would do when you make this (and trust me you NEED to make this), start off light on the chipotle chiles, taste it and then add more if you want. 2 for me is perfect. 3 is rough. 4 is just well, put me in your will, k?
This isn’t for the faint of heart but honestly the flavor is so deep and incredible that you need to make this. I’ve used this on burgers, wraps, veggie dip. This with coconut crusted shrimp… OMG you want to talk about mind blowing?! This is just… dear sweet baby Jesus! LOL No really, you NEED this sauce!
So are you familiar with using chipotle chiles and adobo sauce? When I want to add a hit of hot, smoky flavor to my cooking, I’ll use chipotle chiles in adobo. Chipotles are dried, smoked jalapeños. Adobo is a tangy, slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple. You can use just the chipotles for intense smoky chile heat or just the sauce if you want a sour-sweet flavor and a slightly less fiery smoky heat.
What I love about these is chipotles are soft and ready to go straight from the can. Since they are a dried jalapeno, the heat comes from the seeds. So while they can be quite spicy, you can lessen the heat a bit by scraping out the seeds. The size of chipotles often varies, so if a recipe calls for two chipotles and you choose the biggest one, you might want to use just one.
Cans of chiles in adobo seem to be pretty common these days. Look for them near the other hot sauces and canned foods or in the Mexican foods aisle at your grocery store. Unused portions can be refrigerated in a clean air-tight glass (don’t use plastic as they will stain it) container for about a month or frozen for several months.
When you use these peppers start off slow and go with the smallest one first. A little goes a long way with these babies and trust me, they pack a good wallop! With this sauce the balance of the tangy lime, the creaminess of the mayo (gag but it’s necessary in here) with sour cream and bright light flavors of the cilantro balance this sauce out beautifully.
Yes, for me this is my Satan Sauce as I SWEAR I saw the devil the first time I ate this. I honestly thought I was going to die but then again I used 4, yes 4, peppers in this recipe. I was praying to baby Jesus, the holy mother and Santa to save me while chugging down chocolate milk, salt, sugar and bread. In the end I ended up setting my insides on fire and making myself sick from all the other crap I ate trying to put that fire out.
Remember… go LIGHT on the peppers at first!
Now my best advice on how to work with these is treat them like any other hot/spicy pepper. Make sure not to touch the peppers and then rub your eyes, mouth, or nose. I use my fingers to handle them but if you had a cut I would wear gloves or use a fork to grab and hold it in place while you chop/dice.
With Sunday football going on and the Superbowl in a few months you MUST have this on your food table! This with veggies or even various sliders would ROCK!
Check out the rest of the Countdown to Christmas 2014 recipes, tips and tricks!
PrintHOT Chipotle Remoulade Sauce Recipe
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Ingredients
- 1 1/4 cups mayo
- 1/2 cup sour cream, full fat
- 3–4 tablespoon fresh cilantro, chopped fine
- 3 tablespoon fresh lime juice
- 2 whole chipotle chiles in adobo sauce, minced
- 1 tablespoon adobe sauce *can omit to lessen the heat
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- In a bowl whisk together the mayo, sour cream, cilantro, lime juice, minced chiles and adobo sauce.
- Add in the salt and pepper and taste for seasoning.
- Cover and chill for at least one hour.
So what can you use this on? How does a White Bean, Corn, Roasted Pepper Veggie burger sound? Let me tell you what, this may be my most favorite burger ever! Recipe coming soon!
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