Best Chipotle Mustard Dipping Sauce Recipes

Chipotle Mustard Dipping Sauce image

Provided by Food Network

Yield 2 cups

Number Of Ingredients 9

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

Steps:

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

Kettle Corn Dog with Chipotle Honey Mustard Dipping Sauce image

Provided by Amanda Freitag

Categories main-dish

Time 1h

Yield 12 servings

Number Of Ingredients 17

Chipotle Honey Mustard Dipping Sauce:
2 cups honey
5 to 6 chipotles in adobo, plus 2 tablespoons adobo sauce
Salt and freshly cracked black pepper
1 cup Dijon mustard
Kettle Corn Dog:
Vegetable oil, for deep-frying
2 2/3 cups yellow cornmeal
1 1/3 cups all-purpose flour, plus more for the hot dogs
3 tablespoons sugar
2 teaspoons baking powder
Coarse salt and freshly ground pepper
Coarse salt and freshly ground pepper
4 large eggs, lightly beaten
2 cups whole milk
2 cups crumbled kettle corn
12 hot dogs

Steps:

For the dipping sauce: Puree the honey, chipotles and adobo sauce in a blender or with a stick blender. Season to taste with salt and pepper. Mix the chipotle honey with the Dijon. Set aside.
For the kettle corn dog: Add vegetable oil (about 8 cups) to a deep-fryer and preheat to 350 degrees F.
Whisk together the cornmeal, flour, sugar, baking powder, 1 teaspoon salt and 1 teaspoon pepper. Stir in the eggs and milk. Gently fold in the kettle corn. (You will have about 5 cups batter.)
Pat the hot dogs dry and then insert a bamboo skewer lengthwise through each one; roll in flour to coat.
Dip a hot dog in batter, turning to coat completely. Allow excess batter drip off before lowering the battered hot dog into the hot oil. Immediately repeat with 2 hot dogs. Fry until deep golden brown, 5 to 7 minutes, turning to cook evenly. Repeat with the remaining hot dogs, working in batches of three.
Transfer the corn dogs to a paper-towel-lined baking sheet to drain, turning the corn dogs to blot oil.
Serve the corn dogs with the dipping sauce.