I had a bunch of mixed greens from my csa. I out them all together and made this. Really tasty and not at all bitter, a keeper!
This is really good. A great flavor that complements and smooths out the tangy greens. I made as written except for using red wine vinegar in place of sherry vinegar (didn't have any). The sauce was so good, we wound up putting it on our rice as well! Served with some blackened perch, rice cooked in chicken broth & some garlic, and stewed tomatoes.
The chile sauce had quite a kick -- suppose it depends on how large any one chipotle pepper may be. So you may want to dress with 1/2tbs first, and then they can add more (that's what we did). For the greens, recommend you put the garlic in whole, rather than minced. Makes a milder but still very assertive flavor and then you can smash the garlic with a fork when they're done. Served with CL's lime-cilantro pork tacos. Very good.