My great Aunt Sandy happens to be a phenomenal cook. She can put anyone and everyone I know to shame in the kitchen. She defined gourmet chef for me and was an inspiration to always experiment and never settle for ‘okay’. Her annual Christmas Eve party was famous for the food and I have many memories of just being amazed by the flavors. Sandy and my Uncle Grant have a house in Mexico and her ability to cook authentic Mexican food is second to none. The recipe I need to get from her to share soon are these pepper shooters that are just to die for. I wish I lived closer to San Diego so I could spend hours upon hours in my Aunt Sandy’s kitchen, learning from her as her daughters did. I was incredibly lucky to have her at my wedding recently and discovered that her skills extend beyond the kitchen as she created the most beautiful bouquet for me at the very last minute using flowers from the garden. Thank you Sandy for this delicious recipe and more to come!
Aunt Sandy's Honey Chipotle Salsa
- 1 can chipotles en adobe 7oz
- 1 can tomato paste 6oz
- 2/3 cup honey
- 1/2 cup water
- 1 T lime juice
- 1 bunch cilantro chopped
- Blend all but the cilantro until fully combine. Add in cilantro but do not fully blend. Enjoy!
- Keep refrigerated for one week. Works as a great marinade as well.