Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.
Padma Lakshmi, host of Bravo’s Top Chef, is a former model whose work allowed her to travel the world. She’s created a world of recipes for every day in her book, Tangy, Tart, Hot & Sweet. She first shared this recipe for Francesco Clemente’s Amazing Hot Sauce on November 29, 2008.
Keep reading for the full recipe…
Francesco Clemente’s Amazing Hot Sauce (Chipotle & Date Chutney)
(Courtesy of Padma Lakshmi’s Tangy, Tart, Hot & Sweet)
Makes about 3 1/2 to 4 cups
10 fresh or dried dates, pitted, cut into chunks
4 plum tomatoes, seeded, with the juice squeezed from them
13 ozs pickled Chipotle peppers in adobo sauce
2 cloves garlic
1/3 cup honey
1 tsp coarse sea salt
In a blender or processor, combine all the ingredients and blend until they make a thick paste. Pour into a deep saucepan, and cook over medium-low heat for about 5 to 6 minutes, adding 1/4 cup water halfway through and stirring. Cool and then store in an airtight glass jar.