Chipotle Pepper Gravy ~
Bring the heat this Thanksgiving with this smoky and rich Southwestern-inspired gravy!
Serve over Savory Mashed Sweet Potatoes or Poblano Cornbread Dressing.
Spicy Gravy Recipe
The first thing you need to know is that this gravy brings the heat and is not for the faint of heart regarding spiciness.
The fiery kick comes from the title ingredient – canned chipotle chiles in adobo sauce. These smoked and dried peppers bring deep flavor to the gravy while packing some major heat.
If you enjoy rich, savory gravies but prefer to keep the flame on the lower side, you might want to explore classics such as my Mushroom Gravy or Brown Gravy. But if you’re feeling adventurous and have friends or family who revel in the thrill of bold flavors, you will love this gravy!
Ingredients for Chipotle Pepper Gravy
You will need the following:
- 1 tablespoon vegan butter
- 1/4 cup yellow onion, finely chopped
- 3 tablespoons all-purpose flour
- 2 chipotle peppers in adobo sauce, finely chopped, with liquid
- 2 cups vegan chicken-style broth, or vegetable broth
How to Make Chipotle Pepper Gravy
STEP ONE: Melt butter in a medium saucepan over medium heat. Add the onion and cook for 3 minutes, stirring frequently, until softened.
STEP TWO: Whisk in the flour, then the chopped chipotle peppers and their liquid. The mixture will be thick.
STEP THREE: Slowly pour in the chicken-style broth, whisking until smooth and easily coats the back of a spoon.
STEP FOUR: Bring to a simmer and continue cooking for an additional 3 minutes, whisking frequently until thickened. Serve hot.
More Tex-Mex Recipes You’ll Love!
- Poblano Potatoes
- Vegan Chorizo Stuffing
- Green Chile Cheese Ball
- Chipotle Mashed Sweet Potatoes
- Alabama Fire Crackers
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Chipotle Pepper Gravy
Ingredients
- 1 tablespoon vegan butter
- 1/4 cup yellow onion finely chopped
- 3 tablespoons all-purpose flour
- 2 chipotle peppers in adobo sauce finely chopped, with liquid
- 2 cups vegan chicken-style broth or vegetable broth
Instructions
- Melt butter in a medium saucepan over medium heat. Add the onion and cook for 3 minutes, stirring frequently, until softened.
- Whisk in the flour, then the chopped chipotle peppers and their liquid. The mixture will be thick.
- Slowly pour in the chicken-style broth, whisking until smooth and easily coats the back of a spoon.
- Bring to a simmer and continue cooking for an additional 3 minutes, whisking frequently until thickened. Serve hot.
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