Recipe courtesy of Mary Sue Milliken and Susan Feniger

Chipotle Mustard Dipping Sauce

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  • Level: Easy
  • Yield: 2 cups
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1 cup chipotle salsa

1/2 cup Dijon mustard

1/4 cup honey


1 1/2 ounces dried chipotle chiles, stemmed or 1 cup canned chipotle chiles, stemmed

3 ripe Italian Roma tomatoes, cored

4 garlic cloves, peeled

3 cups water

2 teaspoons salt

1/4 teaspoon freshly ground black pepper


  1. With a whisk, mix all ingredients together well and serve.


  1. Combine all ingredients in a small saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool. Pour the mixture into a blender or food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled.