Chocolate Lime Madeleines (aka: I'm Pissed Off)

-Chocolate lime madeleines are a great way to work off the edge. Vodka works too.-

"No. I'm not okay. I'm cranky and I'm just a short push away from pissed off."

At this point it was best for BF and the rest of humanity to just leave me the hell alone. It's rare for me to brood. I obsess like a crazy person. One of the best obsessors you'll ever meet. I'm able to hamper, hover, worry, and fret to the point where I nervously pace at such a speed that I might actually spin the world under my feet and turn back time via the first Superman movie. Cranky, however, is something I rarely do as I'm usually able to stay somewhat level headed, and while I may worry at the drop of the hat it takes a lot for me to become upset.

Pissed off is simply a rare personal phenomenon. My personal aurora borealis but with more punching the wall and less pretty light.

Today was one of those occasions where somehow the stars had aligned and pulled at my personal poles. My emotional tides were high. My chakrahs misaligned and directing my energy through negative channels. I was ready to scream out in frustration. Smack a pillow. And at any moment I might simply snap at someone and verbally eviscerate them to the point that I would frolic in their blood and ichors. Or choke a bitch. Either way, someone would have to die.

There's plenty to blame my mood on. The pressure of finals. The stress of thesis deadlines approaching like quicksilver down a greased up, supersonic water slide. The annoyance of having to brave Walmart and Target (Pandaemonium and Hell, respectively) in an attempt to price shop for a new television to replace the ancient tube device that finally kicked it after 6 years. Top that off with general work stress and the panic of preparing for vacations and holidays and, yes, it's enough to get me riled up a bit.

It's times like these I need to work my anger out in the kitchen. I've had this recipe sort of sitting at the bottom of my to-do list for some time. Chocolate and lime are, in my opinion, a highly underrated combination. Fruity, dark, and a bit salty from the lime it seems to mingle well with bitter chocolate with a high cacao percentage.

Bitter chocolate to match a bitter mood.

Did it alleviate my stress? Not entirely. Only time and finishing up a few of my current commitments will do that. However, something to snack into takes the edge off, which, sometimes, is all you can really ask for.

-Not pictured: My seething rage.-

Chocolate Lime Madeleines
Makes 12 madeleines (one tray)

6 tablespoons of butter, plus extra to grease the pan
3 ounces of chocolate, 70% cacao
1 teaspoon vanilla extract
zest of one lime
2 large eggs
1/3 cup of sugar
1/2 cup of flour, sifted
pinch of salt

1. Preheat the oven to 350F. Use some butter to generously grease the madeline pan.

2. Place the butter and chocolate in a microwave safe bowl and melt in the microwave at 30 second intervals, stirring after each interval until completely melted and incorporated. Stir in the lime zest.

3. Whisk the sugar, vanilla, and eggs together until thick and the batter falls off the whisk in a long, thick ribbon that is slow to dissolve. About 5 minutes.

4. Beat in the flour and salt.

5. Fold in the chocolate mixture.

6. Spoon or pipe into the madeleine tray slots. Bake for 12-14 minutes. Remove from the tray and cool on a wire rack.

Fruit & Murder (Cookbook Review - Chez Panisse Fruit by Alice Waters)

It was around 1:30 in the morning that I came to the logical conclusion that I would have to kill Alice Waters. It wasn't that I wanted to kill her, but rather my insanity compelled me to.

It's not that she had done me any personal wrongdoing. I certainly hadn't suffered at the taste of her food, the scorn of her tongue, or the lash of her organic whip which I hear can cause the bravest of chefs to become timorous in her presence.

Alice Waters has become a very central part of my life recently, not for her recipes or her restaurant or cookbooks but because of my thesis research on Slow Food. I have at this point read every essay she has composed, every speech she has given, every letter she penned about the subject. Her good, clean, fair mantra became the fuel of my sleepless nights.

I began to go mad. Soon I was accompanied by a disembodied, matronly voice whispering in my ear, "Is that salad procured from local growers? Where did those croutons come from!? Is that tomato organic?" I swear I'm starting to see her face in trees and toast.

I had to kill her if only to stop her from continuing her rhetoric which I would have to read which then would make me crazier. Her death would bring peace to my wearied brain and body and a stop to her tendentious prattling in my head.

Since I had no desire to be on the front page of the New York Times with a headline reading "Food Blogger Murders Nine with Crenshaw Melon," I would have to find another option. Somehow I needed to endear Waters to me so that I could assuage my murderous intentions.

-Figs poached in red wine with spices are dark and intriguing.-

Lucky for us both a possible solution lied in one of her cookbooks, Chez Panisse Fruit. It was a book that I had browsed many times in the bookstore the way hungry wolves may cautiously circle a baited trap, deciding if the meal is worth the risk. I would pick it up and poke my nose in and warm myself to the linocut illustrations. I would be starving for knowledgeable prose and her frankness when she mused over huckleberries would satiate me.

Still, I would not commit to the purchase, fearful that in the cookbook world Chez Panisse was passe. I can be at times a slave to literary fashion, but with the potential crime looming over me I needed to connect with Waters and make her human and not just a lecturer (and victim). Determined to avoid jail I marched into the store, snatched the book off the shelf, paid for it and escaped to the car.

I opened the book and read it cover to cover in one night. Each page was classic Alice as we've come to expect her, and this was her own locally produced rabbit hole through which I began to fall. Each fruit was celebrated and detailed with Waters' quaint voice. "Fresh dates are a civilized pleasure." "Tangelos are man-made or accidental crosses of mandarins and grapefruit." "We serve these delicate nutty persimmon cookies alongside winter fruit compote or Cognac-flavored creme brulee." Each sentence instilled passivity and calm. Waters was redeeming herself.

The next day, soothed though not steady I set to work prepping a dish of halibut and lime tartare with coriander and shallots. Her recipes would be put to the test to see if they would mollify my wickedness. Just as the limes and cilantro assertively cut through the buttery fish so did it my frustration.

This was soon followed with a small batch of Meyer lemon sorbet. The sunny flavor broke through any remaining cloudiness. Alice Waters was suddenly saintly. I still had no desire to listen to her go on about Slow Food this and that, but she would no longer find herself and the wrong end of a cheese knife.

-Blueberries preserved in sweetened Syrah. Delicious when reduced and served with skirt steak or duck.-

I took her fruitful recipes to heart whipping up batches of blushing rhubarb and grapefruit preserves. And though her recipe for raspberries preserved in brandy was a bit costly for me, her method was not and blueberries preserved in Syrah (a combination suggested by my friend Lynn) took its place. Their opulent taste rendered any lingering thoughts of the crime away as I popped the berries one by one or reduced some of the sweetened wine into syrup for scones.

Dried figs poached in red wine with orange, cinnamon and vanilla were spicy and breathtaking. Dolloped over fresh vanilla ice cream I couldn't help but let a perky smile escape as I ate. Treaties could be crafted over a dessert like this.

I was relaxed. Happy and full of fruit I patted my stomach and rolled my eyes. Alice would live. From now on when I have to read another one of her forewords to a collection of essays I plan to go to the kitchen and cook from her book. With its volumes of information on so many varieties of fruit from tropical loquats to rural gooseberries its always in season and useful. So if I'm writing in winter or studying in summer Waters doesn't have to worry as I know I can turn to whatever appropriate section based on what season it is to sooth my ire.

The book is simply one of Waters' most intriguing works, easily pulling you in with evocative artwork and recipes that are feasible and scrumptious. You'll feel a connection with Waters and begin hearing her sweet voice following you to the Farmer's Market. (Without it awakening your criminal impulses, of course.) A classic resource that every home cook should read at least once to better understand the world of fruit.
Halibut Tartare with Lime, Coriander, and Shallots
Adapted from Chez Panisse Fruit
Serves 6

3/4 pound halibut
zest and juice of 2 limes
1 shallot, minced
1/4 teaspoon ground coriander
olive oil
kosher salt
2 tablespoons chopped cilantro
bread or toasted brioche

Slice the halibut into thing strips across the grain removing any fibrous connective tissue. Cut the slices into strips and then dice as well as you can. (Having a sharp knife helps so you don't just butcher the hell out of it like I did.)

Place the lime zest, juice, coriander, shallots and olive oil and a pinch of salt into a bowl and whisk.

When ready to serve toss the halibut with a bit of salt. Add the sauce and toss again. Stir in the chopped cilantro and taste, making adjustments if necessary. Serve immediately on bread or brioche.

Mango Lime Cupcakes with Neufchâtel Cheese Frosting & Chili Powder

Rob and I have been eating a lot of mango using this method of preparation recently. It's perfect for the summer heat. It's tropical, flavorful, with the littlest whisper of spice in the background. I could think of no better cupcake to put together for Elise's backyard ice cream social (which we will cover in the next post to be sure).

The mango is sweet and delicious in this intensely rich, moist, and dense cake. The lime perks up the cake perfectly. The Neufchâtel cheese is something new; it's basically a low fat cream cheese without that highly distinctive tang that cream cheese possesses. It's mild and sweet, perfect for fruit based cakes where you don't want to overpower or compete with the other flavors. The chili powder and lime zest were a tad bit tame, I think I would add a bit more next time as it seemed to get a bit lost sometimes. It shouldn't be strong, it should just barely be recognizable, almost invisible, but should still be present.

Overall though, I was very happy with the outcome. I was able to share it with all my Sac blogging buddies, and many other awesome peoples. A simple cupcake I plan to make again.

Mango Lime Cupcakes
Makes 12 cupcakes / 350 degree oven

What You'll Need...
1 stick of butter, room temperature
1 cup of sugar
1 egg
1 egg yolk
1 cup of milk
1 1/3 cup of flour
1 teaspoon of baking powder
good pinch of salt
1 mango, peeled and chopped
zest of one lime
1 tablespoon of lime juice

What You'll Do...
1) Preheat the over to 350 degrees. Beat the butter for about 2 minutes until well creamed. Add the sugar and beat until light and fluffy, about 3 minutes, scraping down the sides of the bowl halfway through.
2) Add the egg and egg yolk and beat for 45 seconds. Scrape down the sides and bottom of the bowl.
3) Combine flour, salt, and baking powder and sift together. Combine the milk, lime zest, and lime juice together. Add some of the flour mixture, then some of the milk, alternating between dry-wet-dry and ending with the dry ingredients. Mix together until just combined.
4) Fold the mango into the batter. Scoop into cupcake papers until almost full.
5) Bake for about 15-18 minutes. Cupcakes will be dense, heavy, and moist. A toothpick should still come out clean. Let cool on a wire rack.

Neufchâtel Cheese Frosting
What You'll Need...
1/4 cup of butter (1/2 a stick), room temperature
4 oz of Neufchâtel cheese, room temperature (this cheese can be found near the cream cheese)
2 cups of powdered sugar
1 teaspoon vanilla extract (taste as you go)
lime zest
chili powder

What You'll Do...
1) Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.
2) Slowly add the powdered sugar. Add the vanilla to taste. Spread on cooled cupcakes. Sprinkle with lime zest and chili powder.

Sliced Mango with Lime and Chili Powder -&- We're in the Paper!

My God, this is so deliciously shibby it should be illegal. I mean, I'm pretty sure I could commit the very act of murder and then villainously present any witnesses and/or accusers with this dish. They would be so enamored with the flavors that it would grant me time enough to commit the deed again. (Yes, I suppose that villains are defeated in the long run, but they have more fun along the way than the heroes do.)

The mango is sweet, the lime is slightly salty and of super citrusy, the slightest dusting of chili powder gives it a little bit of kick. A formal recipe would be silly and a waste of both our time; you chop up a mango, juice a fresh lime over it, then give it a light sprinkle of chili powder. Done.

A fabu little dish perfect for beating the heat, it meets all of my recipe requirements: simple, cheap, quick, and tasty. Make it for yourself or serve it as a light salad, appetizer, or even dessert. Now, I wonder if I can adapt these flavors to a cupcake?

Or murder. Whichever.
__________________

By the by, Vanilla Garlic was mentioned in the Sac Bee today along with Everything Rachael Ray by Madeline, and Cakegrrl.com by Kristy, and quite a few others! Check out a copy of the article today! There is one large article, and then three individual interviews. Special thanks to Bob Sylva for writing the piece about the Sac food blogging community and Kevin German for the photos. Be sure to check out the other Sac Bloggers too, links located in the sidebar!

Many others were mentioned too, such as Pie is the New Toast, Simply Recipes, Chucrute com Salsicha, and Yogurt Land! Hope you enjoy.

Vanilla Bean Cupcakes with Kaffir Lime Ganache

Recently, a few of us Sac food bloggers were interviewed for an article in the Sacramento Bee (which will be in the Taste Section next Wednesday, May 23). It was fun to do the interview with Bob Sylva and I can't wait to see what he wrote. But the other part of the article was we all were photographed by Kevin German, a very talented and fun photographer (who let me use his light box canvas thingy to take this picture, thanks Kevin!).

David asked us all to maybe have something cooked up for the photo, so how could I not do cupcakes? I had been wanting to do a vanilla bean cupcake - this is Vanilla Garlic after all - and decided to pair it with another heady perfumed ingredient, kaffir lime; mixed delicately in a high percentage cacao ganache.

Both the vanilla and kaffir lime flavors are porcelain delicate, so steeping them for an extended period of time is really key here so the can be fully recognized. The vanilla is sweet and fragrant, and kaffir lime aromatic and exotic; they meld together very well. It's not a flavor that stands up and strikes you in the face, but rather makes its appearance subtly, like seeing something out of the corner of your eye just as it disappears.

This is a fragrant cupcake that's easy to put together. The kaffir lime leaves and vanilla beans may put you off as procuring them may prove to be a possible determent for some, but if you know where to find them (i.e. Whole Foods, World Market, Asian markets) you shouldn't have a problem and can snag them for cheap.

Update: MY GOD, these are so insanely shibby-tasty after the flavors meld after sitting in the fridge, then letting them come to room temp!

Vanilla Bean Cupcakes
Makes 12 cupcakes / 350 F oven

What You'll Need...
1/2 cup of butter, room temperature
1 1/3 cup of sugar
1 egg, room temperature
1 vanilla bean
3/4 cup of milk
2 1/4 cups of flour
1 teaspoon of baking soda
1 teaspoon of baking powder
pinch of kosher salt

What You'll Do...
1) Cut the vanilla bean length wise and scrape the seeds out and place into a sauce pan with the milk. Heat milk until it just begins to bubble around the edges. Take off the heat and let sit for 4 hours or longer in the fridge.
2) Preheat oven to 350 F. Cream the butter and sugar until light and fluffy. Add the egg and cream for about 2 minutes.
3) Sift the flour, salt, baking soda and baking powder together.
4) Add some of the flour and mix, then some of the vanilla milk, then continue to alternate the dry and wet ingredients, ending with the dry. Mix until just combined.
5) Scoop into cupcake papers and bake for 18-22 minutes or until a toothpick comes out clean. Cool on a wire rack.

Kaffir Lime Ganache
What You'll Need...
kaffir lime leaves (about 7 for flavor and garnish)
1 cup of heavy cream
8 ounces of chocolate (premium quality is best)

What You'll Do...
1) Chop and bruise up a few of the kaffir lime leaves. Place the cream and kaffir in a bowl, and let sit for two hours.
2) Break up the chocolate and place in a heat proof bowl.
3) Heat the cream and leaves in a saucepan and heat at medium high until small bubbles form along the rim. Pour through a mesh sieve to catch the leaves as the cream pours over the chocolate. Let sit for one minute.
4) Mix together till smooth, uniform, and silky. Let cool a bit. Dip and swirl the cupcake domes into the ganache. Shake off the excess. Decorate with the slivers of kaffir leaves and let stand to dry.

Graham Cupcakes with Key Lime Filling and Whipped Cream

My friend Cara came up with the idea for a key lime pie cupcake sometime last summer. It stuck in my mind since and I always put it off for one reason or another. Limes weren’t in season, I had a new idea that pushed it to the side, it didn’t seem like the right time to try it out; excuses were always plenty and in reach.

I finally sat down to figure it out, and this cupcake put me through some trials let me tell you. The first attempt was basically a mini key lime pie more or less. While tasty, the graham cracker crust was soggy, and the pies ugly. It was a no go. The second attempt I decided to make a graham cake with a key lime filling. Sadly the graham was way too understated in flavor, and didn’t really have enough rise or fluffy texture. Still it seemed a step closer to what I wanted to accomplish.

The last attempt was well… wonderful. The feeling of accomplishment when something finally comes together is just so relieving, like a large weight being lifted that’s been pressing down upon you.

Honestly these are one of my favorites thus far, if not the favorite. No exaggeration. The graham cupcakes look dense but are light and fluffy with that distinct flavor of graham crackers you loved since childhood. The bilious mound of whipped cream wasn’t overly sweet and would get on your upper lip and the tip of your nose with each bite as whipped cream is should. The key lime filling was thick and custardy with a nice tangy zing that was subtle yet strong; it didn’t punch you in the mouth like a key lime pie would.

Easy, tasty, and fun to eat with friends. Really, it was the quintessential cupcake and one I plan to make again tonight.

Graham Cupcakes
Makes 12-14 cupcakes / 350 F oven

What You’ll Need...
1/2 cup of butter, room temperature
1 cup of sugar
3 eggs, room temperature
1 cup of milk
1 cup of flour
1 1/2 cups of graham cracker crumbs
1 teaspoon of baking soda
1 teaspoon of baking powder
1/8 teaspoon of salt

What You’ll Do...
1) Beat the butter for about 30 seconds until well creamed. Add the sugar and mix for 3 minutes using a paddle attachment until light and fluffy.
2) Add the eggs, one at a time, being sure to beat for 30 seconds for each egg.
3) Place graham crackers in a food processor or in a plastic bag and beat the crud out of them until it's been ground into small crumbs and powder.
4) Sift together the flour, graham cracker crumbs, baking soda and powder, and salt. Add about 1/4 of the mixture to the butter mixture, then add some of the milk. Continue to add the ingrdients in adry-wet-dry method, ending with the dry. Continue to mix until just combined.
5) Scoop into cupcake papers and bake for 15-18 minutes in a 350 F oven or until a cake tester comes out clean.


Whipped Cream
What You’ll Need...
3 cups of heavy whipping cream
1/3 – 1/2 cup of powdered sugar

What You’ll Do...
Place together in a mixing bowl until big, billowy and holds very stiff peaks.


Key Lime Filling
What You’ll Need...
5 egg yolks, beaten
1 14 oz can of sweetened condensed milk
1/2 cup of key lime juice (about 20 key limes)
1 teaspoon of key lime zest

What You’ll Do...
1) Zest the key limes to get the 1 teaspoon first. Cut them all in half and juice them over a bowl with a little wire mesh strainer thing over it to catch any fruit or seeds. I suggest using a little wooden citrus juicer tool, or cut them in slices and juice them in a garlic press.
2) Seaparate the egg yolks and beat them like they owe you money. Pour in the citrus juice and sweetened condensed milk and wilk until smooth. Let chill for 10 minutes.
3) Take about 2 cups of the whipped cream you made earlier and fold in a little more than a third of the key lime mixture. Add more whipped cream or key lime mixture until you get a consistency and taste you want.
4) Cut a small cone shaped piece of cake out of each cupcake. Fill the cavity with the key lime whipped cream mixture (key lime curd). Cut the body of the cone off leaving just the cap of the cupcake. Replace it back on, on top of the curd. Dollop and spread remaining whipped cream and chill overnight. Serve.

NOTE: There will be a lot of key lime mixture left over. Bake it in a pie or tart pans or serve over ice cream, or do whatever sounds good.

ANOTHER NOTE: I have made this key lime filling a bajillion times for pies. You can either let it chill in the fridge or bake it, but I prefer the first. I know some people have a hardcore aversion to raw egg yolks (though the citric acid from the limes does cook it just fine), so if that be the case here is a link to a citrus curd recipe you can use in its place. It’s definitely more work, but it is a perfectly fine substitute if that’s the route you choose. Personally though, I say go with the one I provided above has no cooking it helps keep the some of the key limes’ tartness a bit more controlled and not overpower the cake.

Lime Cupcakes with Prickly Pear Frosting

I have been itching to utilize both of these ingredients for some time. Limes are a staple in my kitchen, and prickly pears are just so new and unique in their color and taste. Really, I'm surprised they aren't used more often. I played with the idea of flavoring the cupcake with the pears, but the color kept turning icky after baking and the flavor was too muted. However, with the lime flavored cake it acted as a perfect counterpoint when used in a buttercream frosting.

The lime is a bit subtle, but let the cakes sit overnight to really let them show. The prickly pear has a unique taste. Wild, maybe slightly watermelony, but at the same time not at all. It tastes like prickly pear. That's the best I can do to describe it. Lime zest on top reinforces the flavor and - let's be honest - makes them so f#@*ing pretty. Admit it. The pink and green are visually awesome. The lime zest chunks don't need to be candied in my opinion, the frosting evens out the bitter bite of any pith, but you can if you want.

What upsets me though is that prickly pears simply aren't readily available, if available at all, to many places. I think that you could substitute a lot of flavors for the prickly pear though, such as mangoes or maybe something else with a fragrant-sweet flavor.

Tasty, cute, new and exotic. And they match my Cook for the Cure mixer. How can you go wrong?

Update 3/1/07: A few people suggested that using prickly pear jam could be used as a filling for this cupcake, and I tend to agree that that's a golden idea for next time.

Lime Cupcakes
Cupcakes adapted from The Magnolia Bakery Cookbook
24 regular cupcakes / 350 degree oven

What You'll Need...
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup milk
3 teaspoons fresh lime juice
2 teaspoon chopped lime zest

What You'll Do...
1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, and baking soda in a bowl.
5. Measure out milk and lime juice/zest together.
6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
7. Add about one third the milk/lime juice mixture and beat until combined.
8. Repeat above, alternating flour and milk and ending with the flour mixture.
9. Scoop into cupcake papers about half to three-quarters full (depending on whether you want
flat or domed cupcakes).
10. Bake for 22-25 minutes until a cake tester comes out clean.

Prickly Pear Frosting
What You'll Need...
1/2 cup (1 stick) of unsalted butter, room temperature
3 cups of powdered sugar
5-9 teaspoons of prickly pear juice (2 prickly pears)
1/8 cup of milk
lime zest

What You'll Do...
1) Prepare the prickly pears (go here to see how), puree the flesh, and push through a mesh strainer for the juice.
2) Cream the butter until light and fluffy. Add half of the sugar.
3) Add the milk and the juice. Add more juice as desired for flavor.
4) Add the rest of the sugar. Add more sugar and/or juice as desired. Spread on cooled cupcakes and sprinkle on lime zest.

Eat Beast Update #3 - Limes are his Kryptonite

The eat beast has a weakness! He dominated lemons, devoured hot peppers, stole bacon, purloined bagels, and stickypawed more than a few chips and crackers. He even threw his face into a bowl of cereal while I was still eating it and looking the other way.

Yes, he won't eat limes. Detests them. I can put a slice of lime in a bowl of food and he won't go near it. He'll pace around and inspect it for hours. HOURS. He'll attempt to swat at it in hopes it might run off, but to no avail. It's crazy. And by crazy I mean tormenting him this way if non-stop fun.

Finally, now if I can just figure out a way to utilize this weakness. For something aside from my own twisted entertainment I mean. (I feel like Lex Luthor, only Superman is a fatty fat fat McBlobicus covered in black hair and obsessed with licking his groin and eating.)

Vanilla Garlic Chipotle Sauce

After being asked about 8 bajillion times if I ever use vanilla and garlic in the same recipe, I finally decided to post an answer. This recipe comes from the Vanilla Queen and it's pretty tasty. She offers it forth as a BBQ sauce and salsa, but in my opinion this really only works as the BBQ sauce. Salsa wise, it's simply too runny, and uncooked the vinegar still has a bit to much bite. If it's getting too cold for grilling, this works shibby as a marinade.

And the taste? The chipotle chiles add a definite smoky backdrop, the garlic is nice and subtle underneath it, the vanilla gets you a few seconds later at the back of your tongue. It's spicy and sweet. This sauce is definetly different so feel free to customize it as you need. One friend of mine likes to add dry mustard powder to this, another adds some garlic powder. I like to add some shredded green onion for texture and appearance. Expirement with it as you need, and let your taste buds tingle!

Vanilla Garlic Chipotle Sauce
Makes about 1 1/2 cups of sauce

What You'll Need...
4-7 medium chipotle chiles in adobo sauce (use as many as needed for desired heat)
3-5 cloves of garlic (to taste)
1/4 cup of apple cider vinegar
1/4 cup of honey
2 teaspoons of vanilla extract
1/4 - 1/2 cup of water (also for desired heat)
2 tablespoons of olive oil
juice from half of a lime
salt and pepper to taste

What You'll Do...
Place all ingredients in a food processor and blend. Do not wash the sauce off of the chilis.
Puree until smooth. This can be refrigerated for a week.