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Berryhill's "Special Sauce" for Tacos...?

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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?

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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.


1/3 cup sour cream, preferably reduced-fat

3 Tbsp. mayonnaise, preferably reduced-fat

2 Tbsp. freshly squeezed lime juice

1 Tbsp. canned chipotle chiles (about 1 chile)

2 cloves garlic

1/2 tsp. chili powder


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.

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