Parrothead Posted October 2, 2007 Share Posted October 2, 2007 I was thinking of taking some Mahi Mahi out of the freezer and making some fish tacos tonight, but there's no point unless I can duplicate the sauce that Berryhill uses on their Original. It is so good, kind of a sweet, tangy, tomato-ey, yogurt-y, spicy kind of thing. I've tried looking online but it is no use. Does anyone have any clue or could venture a guess as to what the heck that salmon-pink colored sauce is? Link to comment Share on other sites More sharing options...
MidtownCoog Posted October 2, 2007 Share Posted October 2, 2007 Place jalapeno in a food processor with cilantro, mint, mustard and vinegar. Turn processor on and stream in oil. Season sauce with salt and pepper. or1/3 cup sour cream, preferably reduced-fat3 Tbsp. mayonnaise, preferably reduced-fat2 Tbsp. freshly squeezed lime juice1 Tbsp. canned chipotle chiles (about 1 chile)2 cloves garlic 1/2 tsp. chili powder Directions:Combine all the chipotle sauce ingredients in a blender or small food processor and process until smooth. The sauce will thicken slightly as it stands and will keep for 2 to 3 weeks in the refrigerator. If the sauce is too hot for some tastes, offer additional sour cream on the side. Let stand at room temperature while preparing remaining ingredients. Link to comment Share on other sites More sharing options...
Jax Posted October 2, 2007 Share Posted October 2, 2007 Berry hill fish tacos are damn good! Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.