This recipe is easy, fast, and extremely delicious! It’s hard to go wrong when lime, cilantro, garlic and chipotle peppers in adobo sauce are involved. It’s got the perfect balance of acid, sweetness, savory flavors and smokiness. And best of all, this recipe can be incorporated into a variety of meals, whether it’s nachos, tacos, inside enchiladas, or even on a pizza! It’s perfect for when you are tight on time, but you don’t want to sacrifice deliciousness.
If you prefer an even spicier outcome to the recipe, add a second chipotle pepper to the mix. If you like things a bit milder, go with ¼-½ a chipotle pepper to start, taste the sauce, and go from there. I don’t recommend completely skipping it, because it adds so much to this simple recipe. I used the Embasa Chipotle Peppers in Adobo Sauce. Even if you are only using a bit from the can for this recipe, they can store for weeks in a sealable container in the refrigerator, or the excess can be stored in a sealable container in the freezer for the more distant future.
Overall, this recipe was a huge hit in our household, and very easy to make. Enjoy!
Cilantro Lime Jackfruit
¼ cup fresh cilantro
¼ cup fresh lime juice
3 garlic cloves
1 chipotle pepper in adobo sauce (see notes above)
3 Tbsp olive oil
¼ cup red onion, sliced
1 14 ounce can of jackfruit in water, drained and shredded
1. Add lime juice, cilantro, garlic cloves, chipotle pepper, 1 Tbsp olive oil, and salt to a food processor or blender. Blend until mostly smooth.
2. In a heavy skillet, add red onions, 2 Tbsp olive oil and a dash of salt. Sauté over medium heat for ~5 minutes or until the onions soften. Add jackfruit and cilantro lime sauce. Stir together, and cook for 1-2 more minutes. Remove from heat, and serve. Tastes excellent on nachos, tacos, inside enchiladas or even on pizza!