So Much Water volume 1 Issue 4 Fall 2015 | Page 98

Chipotle Sauce

1/2 Cup Mayonnaise

1/2 Cup Plain Greek Yogurt

1/4 Cup Freash Chopped Cilantro

1/4 tsp. Cumin

1/4 tsp Dried Dill

Chipotle Chile in adodo Sauce (canned)

If you have not worked with Chipotle Chiles, I would make your first batch of sauce using 1 Chile and increase the amount until you're happy with the amount of heat.

Salt to taste

Put all ingredients into a food processor and puree until smooth and creamy.

Keep refrigerated good for 3 to 4 weeks.

F.G.T.

Medium Green Tomatoes

Flour

Eggs

Panko Bread Crumbs

Oil for Frying

1. Prep in 3 seperate containers

One for Flour

One for Eggs - Whisk the egg whites and yokes together until well blended

One for Panko Bread Crumbs

2. Add oil to skillets and heat to 375 degrees.

No Thermometer: use a small pinch of the Panko and drop into the hot oil. The temp is good when it starts sizzling as soon as it enters the oil

3. Cut the tomatoes into 1/4 inch slices and lightly season with Black Pepper and Salt

4. DIp the slices first into the flour, then into the egg and then into the bread crumbs.

5. Fry until golden on both sides

6. Remove from oil and place on paper towels or bread slices to drain any excess oil.