blend · vinaigrette
★ STARRED KITCHENPrep 10 minFennelhouse Creamy Two-Chile
Independent adaptation of a publicly published Rick Bayless recipe. Not affiliated with, sponsored by, or endorsed by Rick Bayless.
Rick Bayless's Fennelhouse Creamy Two-Chile, from the published recipe.
Ratio
Ingredients
- Red Pepper — 1 roasted red pepper (120 g)
- Garlic — 4 cloves
- Chipotle — 1–2 chipotles (20 g)
- White Vinegar — 1/3 cup light vinegar (80 ml)
- Olive Oil — 2/3 cup (160 ml)
- Creme Fraiche — 2 Tbsp crema/sour cream/yogurt (30 ml)
- Salt — to taste ~1 teaspoon
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Fennelhouse Creamy Two-Chile wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
2 kitchens · 4 stars · 3 national awards
- Cinderfield Lime-Cilantro Vinagreta★ STARRED KITCHEN
- Smokedepot Tomato–roasted Garlic★ STARRED KITCHEN
- Copperhall Salsa Mexicana★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Mexican–Mexican-American chef of Frontera Grill and Michelin-starred Topolobampo in Chicago; James Beard Outstanding Chef and Best Chef: Midwest. Regional Mexican research over four decades.
Originally published as Creamy Two-Chile Vinagreta.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from rickbayless.com (published as “Creamy Two-Chile Vinagreta”). Full citation lives in Provenance.