smoked paprika-chipotle sauce

It started innocently enough.

A few weeks ago, we had a picnic at the beach. Some good friends decided that the summer ending called for a little gathering. Three moms, one dad, and a bunch of kids playing on driftwood and chattering happily. We talked and laughed. We ate.

I brought a pan of grilled ratatouille, steaming hot and smelling of summer. Michelle made coconut muffins. There was a pile of pistachios and some roasted chickpeas on that picnic table. Nothing fancy. Tami put down a cucumber salad. It looked light and healthy. I reached for some.

After one bite, I needed another. Right now. And then another. And another helping.

“Tami?” I asked her with some urgency. “What is this?”

She laughed. “Oh, we call it crack sauce. You can’t stop eating it, right?”

Since I was in mid-bite of another cucumber, I only nodded. There was a little spice, a little citrus, something warm, and the taste of smoked paprika. All liquidy dripping goodness. On cucumbers! Something this healthy couldn’t be this good, could it?

My friend Tami always has a trick up her sleeve. Vivacious and kind, Tami has an exuberance about her that makes everyone want to be near her. An actress and dedicated mama, Tami loves to be in the world. (She and her acting partner, Jennifer, have a little business called the Washington State Fairies here on Vashon. They perform the most charming singing telegrams you’ll ever see.) Her little ones are two of Lucy’s favorite people in the world. They’re always up for hijinks, like spreading fingerpaint all over the house by dancing on painted feet. We’re pretty blessed to know Tami around here.

I’m feeling pretty blessed by my friends in general these days.

The first year we lived on Vashon was pretty lonely, looking back on it. Oh, this place felt like home because I had lived here before. However, I still had to start fresh. Other than two lifelong friends who live here, and my brother and his family, I didn’t really know anyone. Nodding acquaintances do not make a life. When Danny started cooking at a restaurant again, I was home with a baby from 2 in the afternoon, by myself. (A darling baby but a baby recovering from major surgery who didn’t remember how to sleep for a year.) We didn’t live within walking distance of a coffee shop or any place where people gather. We only had one car. Love that kid as I do, I started to go a little batty for the lack of adult contact. Because I was here with Lu by myself every afternoon and evening, I had to work in the mornings when Danny could be with her. So there were days in a row that I didn’t leave the house.

It was still a happy time but I’m thrilled it’s a memory now.

I feel like it takes two full years to know a place, even if it does feel like home at first. The first year on Vashon was tough. Twitter friends were my only conversation. After we bought a beater car for Danny to drive back and forth to work, Lu and I could drive to the playground or the beach. We found a daycare for her, just a couple of hours in the afternoon. Simply sitting at the coffee shop, sipping on a chai latte while working, felt like liberation. Having a car meant I could start attending the toddler group at the island playspace and hang out at the playground when it wasn’t raining. Suddenly, I started seeing the same people in the same places and having conversations. Slowly, I began making friends.

Fast forward to a year later. A group of women I love, and their children with whom Lucy will grow up, come over to our house on Sunday afternoons. Together we bake, talk, put bandaids on knees skinned from playing outside, come up with plans to pick blackberries together or plan picnics at the beach together. After that first year of isolation here, I’ve made friends with strong, kind-hearted women who will be in my life for a long time. I feel truly lucky.

Especially when they bring cucumber salad with crack sauce to the beach.

“Tami,” I told her. “I have to write about this. Where did you find this sauce?”

She told me that her sister, who lives in Brooklyn, waxed poetic about the tortas with addictive smoked paprika sauces she was eating in small shops near her. Tami made her sister describe every taste, down to the slightest nuance. And then she started making it herself. She fiddled and played until she made the sauce you see here. By the time she visited her sister, she found to her delight that she liked her own sauce better than the one she ate in Brooklyn.

Crack sauce was born.

Look, I know that “crack sauce” isn’t an especially appropriate term. I was thinking about calling this recipe “Tami’s crack sauce,” but that sounded even worse. But this is the kind of things friends say to each other. And you have to trust me — this sauce is addictive.

Danny didn’t believe me at first. He’s dubious of anything with too much heat. And he likes to come to foods on his own, not be told how good they are before eating. When I put this sauce on a warm corn tortilla with cheese, he liked it, but he didn’t need more. The next night, I spread some on my side of the pizza crust; he wanted his bare. Still, the other day, I made some more roasted green beans and scooped up a little of this velvety orange sauce from the refrigerator. I sat down beside him to read the newspaper while Lu napped.

“Is that what you’re having for lunch?” he asked.

“Yeah. You want to try a bite?” I said.

He tried a bean dipped in this. He chewed, then swallowed, then stayed silent for a moment. “You have any more of this?”

A few moments later I saw him dipping his finger into the bowl repeatedly until he had wiped it clean.

“Yeah, I get it now,” he said. “Crack sauce.”

Thank goodness for friends, for picnics at the beach, for small children running through sunlit fields together, for cucumber salad, and for crack sauce.


This is Tami’s recipe. She deserves all the credit. But I’m the one with the food blog. And we both agree —  you have to try this.

Be careful when you choose the chipotles in adobo sauce. Many brands have wheat flour in their cans (funny because the original recipe doesn’t require it). You might try making your own if you’re feeling adventurous. (Pati Jinich has a gorgeous recipe.) Or, look for La Costena in the can, which is gluten-free.

Tami uses Veganaise because her daughter is allergic to eggs. This makes this a vegan sauce! However, if you prefer, you could easily use homemade (or store-bought) mayonnaise instead. Personally, I like the taste of the Veganaise here. (I’m continually surprised by life.)

Keep this in the fridge and use it for anything you want: a spread for burgers, a dollop for rice, a schmear on corn tortillas. For the salad she made, Tami thinned this out with rice wine vinegar. We think you’ll find this as addictive as we do. Go make some.

1 jar veganaise (or 16 ounces mayonnaise)
1 to 3 chipotle peppers in adobo sauce (La Costena is a gluten-free brand)
3 tablespoons smoked paprika
2 cloves garlic, peeled
1/8 lemon rind in salt (see note below)

Combine all the ingredients in a blender and let it run.

When the sauce is bright-orange in color and smooth, take a taste. Maybe you want more of lemon, or another chipotle pepper. Play with your own taste

Lemons in Salt

Tami does something ingenious every time she uses lemons. She saves the rinds for later use in this sauce and other foods.

Choose organic lemons because you will be eating the skins. Juice them for whatever use you have for lemon juice. Then, slice up the remaining rinds  (without the pulp) and put them in a big jar of coarse salt. Whenever you use lemons, replenish your stock.

Believe me, you’re going to be making this sauce often.


82 comments on “smoked paprika-chipotle sauce

  1. Archer Atkins

    Two of my favorite flavors have merged in this sauce: chipotle and smoked paprika! Can’t wait to make this and thank YOU for sharing Tami’s recipe. I’ll be using the regular mayo since I can’t have the vegan mayo (soy).

  2. Saskia

    Wow, that sauce looks great! Although finding chipotles in sauce in Western Australia may be a stretch for me – wanna post me some? I totally agree about finding great new friends in a new place. It gets you out of just having your ‘old’ friends, because you just happen to have been comfortable in those friendships and teaches you how to enjoy fabulous new friends for totally different reasons! Enjoy the end of your summer, spring is just emerging here and I am waiting eagerly for our summer to arrive!

  3. aseafish

    Everyone of the flavors sounds great on its own, so I’m looking forward to trying the combination. I’m a little leery of the Veganaise, but I’ll work on being adventurous. Thanks.

  4. Chris Lane

    This sounds amazing!!! I can’t wait to try it!

    Your posts are always so full of life and joy they inspire me! Thank you!

    I’ve been using San Marcos chipotle peppers in adobe sauce, and as far as the ingredients go it is gluten-free. I don’t know any more than that, but I haven’t had any problems using them.

      1. Victoria

        Another thumbs up to San Marcos chipotle peppers in adobe for being gluten-free. As soon as I saw the mention for “gluten-free” peppers in adobe I ran to my cupboard to check mine, and no wheat listed. And I did just use them yesterday in another dish and I am the queen of reactions to the slightest cross-contamination… no issues with that brand.

        And in the Chicagoland area they also sell them in the cutest little smaller-than-usual containers – like 4 pepeprs in each can. Perfect recipe size.

  5. Jen Oliver

    I have no problems whatsoever with describing addictive foods as “crack.” I bake gluten-free/dairy-free chocolate chip cookies for my best friend who is severely dairy-allergic and mildly wheat intolerant. She’s recently requested a batch of the “crack” cookies for her birthday gift. Apparently she had to freeze a large portion of the last batch so that she wouldn’t eat them all in one go (I take this as a major compliment to my skills).

    This sauce looks and sounds amazing. I’m thinking maybe I should try it on grilled fish. I’m betting it would also be great on breakfast egg-black bean-avocado tacos. I’m usually grossed out by mayo so I love that it calls for vegenaise.

  6. cari

    So Tami’s salad, cucumbers sliced thin, this sauce and a little rice vinegar? I want some right now and just happen to have everything I need to whip some up! Yum.

  7. Michelle

    It’s good to get these tips–from you and in the comments–on gluten-free chipotles. Every can I’ve picked up has contained wheat, so I thought chipotles were not an option anymore. I’m excited to cook with them again.

    When making the lemon salt, do you include the pith? Do you keep it in the refrigerator, or does the salt preserve the lemons? I’m thinking the lemon salt would be amazing on sauteed kale.

  8. Hannah

    There is often nothing more beautiful in this world than the hum of lasting, deep friendship. I’m so grateful that I have that, for this sauce is out of reach. I have never found chipotles in Canberra 🙁

  9. Anea of the Lovin' Oven

    I stumbled across your blog today in one of those rabbit-trail segues so typical of the internet…researching foie gras to attempt my own, off I went to Golden Gate Meat Co. to see what they have to order. Pretty soon it’s Michael Ruhlman’s blog entry for making Foie Gras au Torchon, then clicking over to the recipe he posted by Zoë François and Jeff Hertzberg for Gluten-Free Brioche where he also mentioned Carol Blymire who recommended your recipe for pizza dough & Tah dah! Stumble complete.

    What a treat! And what timing! Your recipes are droolisicious. I can’t wait to try Tami’s Crack Sauce (<– NOTE: I adore THAT recipe name because it has such implicit giggle-worthiness associated with it, particularly because we're talking about {food + innuendos of (butt)crack + innuendos of (drug)crack = ribald laughter}), your Pretzels, your Roasted Tofu! I am not lactose, wheat, gluten, sugar, dairy, or any other food-I-can-think-of intolerant. I am fortunate to never have suffered from anything debilitating to my health or body having to do with food (I don't count pregnancy, though I sometimes want to…). But I love the adventure of cooking – the unknown terrains as well as the tried-and-true.

    I have been mentoring a group of mostly "at risk" high school kids in an endeavor we call Lovin' Oven. It's a teen run bakery where I teach the kids to bake, cook, market, package, sell…we have a booth at the farmers markets and we have been met in our small community with open arms. The intent is to teach the kids life skills they can carry into the rest of their lives so they can escape the "at risk" category and become…something else. Along the way, I hope also to teach them a love for food, in all of its forms & guises. Lately we've been getting a lot of requests for gluten-free foods. It's been a dark alley wherein I have blindly groped, hoping to find a welcoming doorway, a rectangle of golden light where someone can take my hand & show me some answers.

    Well, my alley-walk stumbled me onto your blog, a warm glow I've been basking in the last few hours. I am a former (over a decade ago) chef-become-insurance-agent (::SOB::) who has found that her life in Big Business has a killing edge to it that debilitates the mind & body in slow and tortuous ways. Thus, though not in a position to quit insurance, I have dived headlong into mentoring kids about food & cooking. Every spare moment I have, I am testing, tweaking, thinking recipes, guinea-pigging my friends & family. I can't wait to buy your cookbook. My Labor Day has been spent in a fascinating click & read zig-zag around your blog. Mahalo nui loa!

    P.S. I read your post about the trolls. So much unhappiness in this life. So much entitled indignation. So much boredom. So much anger. There is nothing we can REALLY do to change these things; the reasons for their existence are too vast and beyond our reach. But along with the trolls (and thus more importantly because they will buoy you in the mire) others will stumble upon your rectangle of warm light and stretch their hands toward your fire and stay awhile to see what you can show them. And these ones, the un-trolly admirers, these ones will whisper, "YES! I say yes right along with you because I can and will. Yes. Show me more."

  10. Diane

    I have to admit I’ve never seen smoked paprika. We have sweet paprika and hot paprika straight from Hungary. Where can I find the smoked variety or is all paprika smoked before it’s dried and ground up? I love anything with paprika and chipotle peppers–since this recipe combines those two wonderful flavors, I can’t wait to try it!

    1. Jennifer

      Smoked paprika isn’t the same as regular. You can find smoked Spanish paprika (Pimenton de la Vera) at Whole Foods. It’s insanely good on everything from popcorn to kale chips and is great in spice rubs. Once you start using it, it’s hard to stop!

      1. Brie

        We get smoked paprika from Penzey’s Spices. We are lucky enough to have a retail store in town but you can order online too. They are fabulous! Can’t wait to use my yummy paprika to make this. Have to salt my lemons first;)

      2. Diane

        My lemons are salted, just need to get over to Whole Foods! Thanks for the clarification, looking forward to a new flavor in the kitchen!

  11. Sirena

    Yum! Can’t wait to make this – sounds delicious. I’ll echo someone’s question about how much (if any) white pith to leave on the lemon rind – we use a ton of lemons/limes in our house, and I welcome any ways about how to use more of their flavor. Thanks!

    1. shauna

      I’m going to ask Tami to weigh in here, but I don’t think she’s especially careful about trimming the pith. Just throw them in there.

  12. Christina

    How long do the lemon rinds need to be left in the salt before you use them? Is one day long enough? One week? I love the idea of making my own “preserved” lemons, but not sure if I would have enough other uses for them.

    1. shauna

      Tami says she uses them after one day. And believe me, once you have them on hand, you’ll find ways to use them.

  13. Lucy

    Well, I’m sold on anything called “crack sauce.” This looks like it would go well with shrimp or chicken or just about anything. I’m adding it to this week’s list. Thanks!

  14. Maggi

    oh WOW! My this looks delicious. Well, you may not be able to answer this question because it seems you go through the lot at a rapid pace, but lets assume there ARE leftovers. how long will it keep in the refrigerator?

  15. Nicole

    This is on next weekend’s must-make list. And I’m headed to a new friend’s house for a BBQ, so I’m thinking that some cucumber-crack salad might be good. Any chance Tami can share the prep for the salad. Is it just sliced cukes, red wine vinegar, and crack sauce?

    Looks like lots of fun!

  16. Jennifer

    I had no idea I’ve been making (a seriously inferior, but still good) crack sauce all this time…I used lemon zest (and not the rind) and didn’t think to add the smoked paprika, which is a stroke of genius! Am running to the kitchen now to make this.

  17. Tami

    It’s kind of thrilling me to think of all these people I don’t know making crack sauce!
    Thanks for the props, Shauna! Nothing beats sharing food (and recipes) with friends!

    As for the salted lemons rind, I don’t do much to them at all. I might slice them up, or sometimes I just throw them in the jar as is, a big old lemon half. I do flick out the seeds. Just make sure you cover it in salt. As days and weeks go by they get soft and mellow and awesome. Diced up on an avocado…heavenly. The lemony salt is yummy in salads or sprinkled on a ball of bread dough before baking. And I have to give credit to my genius cousin Todd (he literally is a genius) for the salted lemon rind recipe. Thank you, Todd!

    1. anne

      My first recipe that I am going to try. Bought all the ingredients yesterday.
      Can you tell me exactly how to make the lemon preserve?
      I don’t usually cook so I am clueless. I am the kind od person who needs the exact amount of each ingredient.


    2. Anea

      Thanks so much, Tami, for the clarification on the lemons. I have a Meyer lemon tree in the back yard, and after my battle making candied lemon peels, I much prefer off-setting some of the rinds in this fashion. Yay for Genius Cuz Todd!

    3. Rebecca

      Do you refrigerate the lemon in salt or leave it at room temperature? Did you ever expect this many nit-picky questions about lemon rind in salt? 🙂

  18. Jean

    Ummm, how big/small is 1/8 of a lemon? I get ginormous lemons from a friend, but the store bought ones are small. I’m willing to experiment, but I thought I would ask the experts first : )

  19. Jamie

    Oh dear lord I just made this and, yes, it is crack. I used smoked peppers I had in the freezer instead of chipotle in adobo and it is wonderful. I make/sell frozen meal kits and from now on I declare this will be served along side my black bean quinoa burgers! Thank you!

  20. Janelle

    Thank you for the recommendation of La Costena! I’ve been searching for a gluten-free chipotle pepper for a while so this is perfect. I’ll see if I can get it on Amazon as it’s not available locally. The preserved lemon idea is delish too. I always feel a little guilty putting them in the compost bin, so I’m excited to try this out. Yay!

  21. Cilantro

    Just made this to go on a cucumber salad for my lunch today. I looked all over town for smoked paprika, but alas, no dice. Being in San Antonio, I have my choice of 5 or 6 different chipotle-in-adobo brands, but no smoked paprika–go figure. I used regular Hungarian paprika, and because I like a lot of heat, added twice the amount of chipotles called for–I figured that would add more smoked taste. After tasting the sauce I really like it, and I especially like the preserved lemon idea. Can’t wait to try it on the beautiful organic cucumber that is waiting in my refrigerator!

  22. Bre

    So I’m wondering where to find the chipotle in adobo sauce? Is this something I can get at Safeway, or is it more of a Trader Joe’s or Whole foods kind of product?

    1. Jenn G

      I’ve found them at Safeway and Whole Foods. Usually they’re with the regional cuisine and Mexican food supplies.

  23. Melissa

    So happy to hear about the chipotle! A week too late, but I won’t be making that mistake again. Is there any egg-free/ soy-free substitute for the mayo/veganaise?

  24. Dena

    Oh. My. Gosh. The day before I found your blog (thanks to your former English student Gwen S.) I had decided to go gluten free in an effort to calm down my raging flare of autoimmune arthritis. I’ll admit…I was feeling a bit sorry for myself and was wondering if I would feel constantly deprived of “good food.” Well, THIS recipe not only squashed that fear, but opened my eyes to an entire new, healthier way of eating. Thanks for your wonderful recipes, delightfully written and photographed blog, and for sharing the crack sauce recipe!
    From one islander (Whidbey) to another…I’m indebted. 🙂

  25. Tracy

    Long time reader, first time poster. I have used so many of your recipes but mostly I droll over the photos.

    I make a version of this sauce that I put on a spinach & jicama salad but sub low fat greek style yogurt for the mayo ingredient. It’s so delish and not bad for the waistline.


  26. Janet NZ

    I love the sound of this Shauna – like the Aussie girls, I’ve never seen chipotle in any kind of sauce, but I HAVE just found some dried chipotle – so I will play with using it, and some home-made tomato sauce and see what I end up with… Thanks heaps

  27. Kristina

    One earlier poster, but I don’t see the answer — are you keeping the lemons in salt in the fridge?

    I’ve made preserved lemons in rock salt before, but it was a very wet affair that was kept in the fridge and you turned it periodically — whole lemons buried in salt with the juice and all and it was a wet, scoopy affair.

    It sounds here like Tami is just tossing in lemon halves and rind without seeds into loose rock salt and then keeping it “out” but lemons buried/covered in the salt in a sealed jar. It sounds like she keeps it dry because otherwise she wouldn’t be sprinkling it on bread, for instance.

    Is this correct? I’d use it often if so, because I found the wet preserved lemons to be a bit too much to work with on a regular basis.

    1. shauna

      I’m pretty sure Tami just tosses the lemon halves into the coarse salt in a jar and keeps it out. I’m sure it’s less complicated than what you have been doing!

  28. celeste

    I too am wondering about the lemon rind in salt…it is stored in the fridge?
    Also would love to get a rough recipe for the sauce and cucumbers.
    so looking for these ingredients next shopping trip.
    thank you both!

  29. Lauren

    Yup. This IS crack. I just made it with the intent to put it into some sushi rolls, but now I want to put it on everything!!!!

  30. jordanarae

    This was made immediately after you posted it because we go through an abhorrent amount of store bought chipotle sauce. My boyfriend (who used to live in South America) pronounced it completely authentic. My only change: I added a splash of agave to the second batch and it offset the heat perfectly. Very tiny splash.

    Did I say second batch? Yes. In about 4 days we used it a cucumber salad, a marinade for chicken, incorporated it into a GF pasta sauce, slathered it on home-made corn tortillas with refried beans, and used it as a dip for any kind of food that was dippable and laying around the house. My boyfriend even asked me to make the tortillas just so he could try them with the sauce.

    Best part – by using vegan mayonnaise it ended up having 1/4 the calories of the store bought brand!

  31. Marie

    Made this for a gathering with friends and all agreed it is crack!! 🙂 Everybody absolutely loved it. Also great on sandwiches!

    For anybody who might have troubles finding chipotte in adobo sauce, Mexican markets appear to carry this ..

    Thanks for awesome recipe! 🙂

  32. Debbie Scagliozzo

    Hi, I just read your book yesterday. My 10 year old has celiacs. For years we couldn’t find out what was wrong. Stomach aches, rashes, misery every day! I now feel guilty because I kept brushing it off. After so many docs had said it was so many other things, I just got tired of hearing about it. It was day in and day out complaints of pain, gas, bloating, diarrhea etc…She’s also about a foot shorter than she should be, but the docs kept putting her on prevacid, pepsid etc…Even suggested a psych consult. Then low and behold, we switch docs and get an actual diagnosis! Imagine that!
    So yesterday I went and got about 5 different books on Gluten Free recipes etc… Your’s was by far the most interesting. I never thought I’d actually find a cook book a ‘good’ read. But your stories of your life intertwined with the recipes was too much fun to put away. I also loved how you included how to properly substitute and measure gluten free products into the recipes. My grocery day is tomorrow & I can’t wait to get started! I’ve even purchased a new blender and processor. Normally I don’t enjoy cooking…it’s a chore. But your stories have inspired, that combined with the necessity, I can’t wait for tomorrow!

  33. kelly landau

    It’s so interesting – you stick a finger into a creamy just-made batch and think, mmm, that’s pretty tasty (especially if you like that smoky chipotle pepper flavor), but you don’t think oh my god, this is divine.
    It isn’t until, exactly as you described it, you start eating it on something and realize suddenly, and in a maniacally addictive way, I really need to have that taste in my mouth again. Right now.

  34. Katherine

    Crack sauce! You are so seriously luck to have Tami on that island. She is really, truly, one of the best people in the world. Seattle misses her. Fortunately, she comes to visit even if its not as often as some of us would like!

  35. Anita S.

    First, thank you so much for sharing so much knowledge.
    I have just made this sauce – two questions – my batch is on the liquid side. Should it be thicker? If so, what can I do to improve it and have placed lemon rinds in a jar of coarse salt. Where do I now store this jar — refrigerator or cupboard? BTW it is incredible!
    Thank you.

  36. AnnB

    I have only recently experienced smoked Spanish paprika which is amazing! Do you use sweet or hot paprika in this recipe? Thanks for sharing, BTW!

  37. Vivian

    Such is the way of the world! Synchronicity. The first time I had this sauce was here in Austin as a sauce for fish tacos. I loved it, but couldn’t see opening a can of adobo every time I wanted to make it. I’ve been making a variation of this sauce all summer, using ground chipotle powder (reconstituted with a bit of water) instead of chipotle in adobo and lime instead of lemon. We use it on so many things – I agree about that addictive quality!

  38. Cookin' Canuck

    Oh, Shauna – your writing has a way of drawing me in. I simply don’t come here often enough and that needs to change.

    We are often looking for different sauces to spice up our sandwiches or veggies. A good sauce manages to bring new life to a standby meal. Thanks to your friend, Tami for this sauce because I’m certain it’s going to become a regular companion at our meals.

  39. Nicola @41feasts

    Your description of this sauce has been calling me – who couldn’t resist a ‘crack sauce’? I’ve just made it and its true – I’m not sure why I love it, I don’t usually like creamy sauces, but I keep going back to the fridge to taste it. Yum!

  40. Mary-Kate

    This is fantastic. I made a small batch and used my hand blender and am going to serve it tonight with cucumber salad for dinner. I’ve already had a few taste tests and it is outstanding! What I really adore about GfG is that the recipes are incredibly delicious and not convoluted gluten-free algebraic equations. I have coeliac disease and until very recently, never cooked because it just seemed SO complicated. Now that I’m living in domestic bliss on a budget (I’m a student so Le Garcon is the sole breadwinner), I find myself wanting to make cozy meals from scratch. Everything I glean from your blog is outstanding, understandable and enormously good. For instance, the roasted tomato sauce? My new go-to. ANYWAY, I have really spun off my initial topic here but I really want to thank you and let you know how much I appreciate what you do.

    Yours sincerely,

  41. Karen

    I made this last night for a gathering of women friends. I served it with roasted vegies (at room temp). Everyone loved it and wanted the recipe. I am having leftovers right now. Yum!

  42. lia

    I love this stuff! I used it in homemade gluten free tacos tonight that had my whole family asking for 2nd and 3rd helpings, if you would like this recipe I wouldn’t mind sharing!

  43. Janine

    This sounds awesome. I’m day 12 into wheat, gluten, dairy and other ‘free’ diets and I need flavour…what could you substitute for garlic – I’m finding that a killer at the moment as I can’t eat garlic (or shouldn’t) until my next round of tests.

  44. Liz

    I’ve had this recipe “pinned” for months, but just made it today.

    UNBELIEVABLE. I adjusted it to my taste with one more chipotle in adobo, but other than that, I followed your recipe. Then I proceeded to mix a tablespoon or two with tuna, corn couscous, and cucumber slices. I am in heaven!

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