Chipotle has become one of those super hip ingredients you find in everything it seems, right up there with pomegranate, and for very good reason: it’s frickin delicious. Smoky and hot, it adds a killer flavor to anything it touches, and this spread is no exception. It’s magical.
I’ve made it for many a backyard/patio/rooftop bbq, and it is always a huuuuge hit. Throw it on a burger, use it as a French fry dippin’ sauce, anywhere you want a really excellent dollop of flavor. It’s so easy you can whip it up in no time, and keep a jar on hand in your fridge for that impromptu summertime grill-fest (like the 4th of July??)
1 16 oz. jar Mayonnaise (makes a lot, but I like to use the whole thing so I can just pour the whole recipe back into the jar for storage, and have it on hand at all times.)
2 chipotles in adobo sauce, plus 2 tsp adobo sauce
1 large clove garlic
Juice of half a lime
Salt to taste (start with about ½ tsp)
Dump all ingredients all into a blender and puree until totally smooth. Put on everything.
– If your blender sucks like mine, you may want to chop up the garlic and chipotle before putting them in there.
– This can be spicy! The thing that’s really wonderful about this mayo is that all the flavors are totally adjustable to your taste. Like less heat? Cut down on the chipotles and adobo sauce a bit. It’s all about tasting and testing until it’s absolutely perfect. Which, believe me, it will be.