I wanted to make a somewhat versatile sauce made with chipotle peppers and adobo sauce. However, I was too lazy to stop at a store to buy chipotle peppers (yet another semi-novelty item Trader Joe’s doesn’t carry). Instead I decided to make a sauce based on New Mexico ground chile pepper, of which I had plenty of in my cupboard.
- 1/2 stick butter, softened
- 1 package (8 oz.) cream cheese, softened
- half and half
- 8 to 10 tsp. New Mexico ground chile pepper
- 1/2 c. shredded Romano cheese
- salt to taste
- In a small pot stir over low heat together butter, cream cheese, and pepper (to taste). Blend until smooth
- Thin down with half and half until you reach your desired consistency. Fold in romano cheese. Add salt, if desired.
This can be used as a pizza sauce or over pasta – my intent was for pizza. Despite the 10 teaspoons of chile pepper added to the sauce, there was only a slightly spicy element to this sauce. Ironically, any of the chile pepper taste of the sauce seemed to cook out when I baked the pizza! I also think I could have added more romano cheese and that would have helped, too.
It doesn’t work much better as a pasta sauce, unfortunately.