The fish tacos at the Whole Foods Fish Bar come piping hot with morsels of tilapia and what I call: THE SAUCE. But it has sour cream. And while I love sour cream (especially on a baked potato) I know greek yogurt is a healthier, skinner substitute.
I also need to mention: THE SAUCE has chipotle peppers in adobo. Which gives it a kick of spice after the cool hits.
THE SAUCE is so good that I honestly think it makes the fish tacos one of the best on their menu. So I had to figure out how to replicate THE SAUCE at home.
I set off with a purchase of the peppers in adobo in the can. And decided to replace the sour cream with greek yogurt.
(When you open the can, the peppers are swimming in a sea of deep red adobo. It’s quite a beautiful, vibrant red.)
I took a little of the red sauce from the can and added it to about half cup Fage greek yogurt. And holy cow batman, I put in too much sauce, so I figured the next time I’d do less adobo and more greek yogurt.
But I still had the problem with the sodium from the can. So I concluded that I needed to figure out how to make adobe from scratch.
Making sauce from real chipotle chili peppers, now, this is a new one for me. So I stupidly stood in front of the Whole Foods chili crates, looking at the conventional and the organic, clearly looking like I couldn’t make a decision…because had I looked confident I don’t think the WF chili guy would have asked if I needed help.
He explained that the shriveled looking chilis were just the dehydrated form of the ones right next to them that looked fully hydrated…and all I had to do was soak any of the shriveled ones.
And when I told him I wanted to make homemade adobo, he found an online recipe from chipotlepeppers.net. This one had ketchup and salt.
I tell the WF chili man I want to make a homemade sauce as healthy as possible. So we decide we don’t need the salt since the soy sauce will fill in. For the ketchup I can substitute tomatoes. And instead of using three cups of water, I use two.
The recipe says to take the ingredients and simmer them in a pan on the stove. I decide I’m not cooking anything … it ended up being a raw sauce blended in the food processor. (See how I’m a little trouble maker and go on my own.)
Once the ingredients were put into the processor (including two tomatoes to replace the ketchup), I pureed and added water cup by cup for a total of two cups.
The yield was enough that I was afraid of flowing over if I added any more water and plus the consistency looked correct for a sauce I’d used to coat corn tortillas for enchiladas.
I filled two tupperware containers with the homemade adobo, for the fridge and one for the freezer. At the bottom I had some sauce left, so I wanted to see how close I could get to the THE SAUCE from the fish bar at WF.
This time I used the 365 brand greek yogurt (instead of the Fage). Plus I used a whole container full (about a cup). And squirted half a lemon in. This I called the cool, spicy summer sauce. Perfect for the hot, humid heat of Austin in the summer.
So when hubby returned with the cookout booty of burgers, I slathered the cool sauce all over one. Not only did the adobo work for this ‘cooling sauce,’ but I can’t wait to use it in enchiladas or for the enchilada pie or the numerous other Mexican dishes.
(Of course, I will post pics!)