Chipotle mayo is now mainstream but if you have not had homemade chipotle mayo you are missing out. Chipotle chiles should be a part of your well-stocked pantry.
Chipotle chiles are smoked jalapeños. They are sold dried in the spice section either whole or as chipotle powder but this recipe uses chipotle chiles packed in adobo sauce. Adobo is a piquant sauce made of chiles, vinegar, herbs and spices. You might have to go to a Mexican or Latin American specialty store to find them but it is definitely worth the effort. Of course you can buy them on Amazon.
Read more about these chiles in my blog post, Chipotle Chiles in Adobo Sauce vs Chipotle Powder.
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Each little tin has six or seven chipotles packed in sauce. Once opened you can transfer the chiles to a clean jar and store them in the fridge for a long time…many months if you always use a clean utensil.
For years I stored my chipotles like this but recipes always call for them to be chopped or pureed. It is a messy task so I now puree the whole can as soon as I opened it. I store the chipotle puree in a jar in the fridge and use 1 teaspoon to 1 tablespoon of chipotle chile puree for 1 chipotle chile in adobo sauce. Adjust the amount to your liking.
Mayonnaise is that magic combination of egg yolks, mustard and oil that creates a thick, silky smooth sauce everyone seems crazy about. If you have never made homemade mayo you really should. Once you’ve mastered the technique you can season it any way you like. I love this chipotle mayo variation with:
Most brands are gluten free but be sure to read the label before you buy. La Costena brand was gluten free at the time of writing.
Put this mayo in a squeeze bottle so when you see it in the fridge it will remind you to squeeze it on anything. Let me know in the comments below what you squeezed it on.
|1 Tbsp Dijon mustard|
|1 egg yolk|
|2 Tbsp chipotle puree (or 2 chipotle chiles and 1 Tbsp sauce)|
|1/4 cup white wine vinegar|
|2 1/2 tsp salt|
|1/2 cup olive oil|
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