To puree chipotles en adobo: pour content of can, including liquid, into bowl of food processor. Puree until smooth. Strain through fine sieve into bowl using rubber spatula to push puree through. Reserve any unused puree in refrigerator, for future use & it will keep 1 to 2 weeks.
In small mixing bowl, whisk 1/4 teaspoon of pureed chipotles en adobo with 1/4 cup sour cream. Set aside.
*Chipotle en adobo are smoked jalepenos that have been stewed in vinegar and aromatic vegetable sauce. They are usually available canned in the ethnic food section of the supermarket.
Recipe courtesy of Chef Lisa Schroeder, Mother’s Bistro and Bar, Portland, Ore., on behalf of the American Dairy Association.