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Tuesday, October 9, 2012

Condiment of the hour: Chipotle Mayo


chipotle mayo

Chipotle is one of the “hot” flavors right now (cooking puns with quotes for extra emphasis on the pun-iness are excellente*!) and this is a very simple sauce with infinite applications. It’s easy to add a little Southwest “flare” to nearly any kind of dish (again with the amazingly pun-iful quotes!): you can spice up your sandwiches, ignite your salads, inflame your tacos, light up your slaw, or enkindle your deviled eggs (there are other things you can do; I’ve just exhausted my synonyms for ignite). Well, without further embarrassment to myself, here’s the recipe (it’s a no-brainer):
Chipotle Mayo

1 cup Mayo (I like Veganaise; it allows me to make-believe this stuff is healthy)
3-6 Whole Chipotle Peppers in Adobo (depending on how flaming delicious you prefer your dressings)
Toss your mayo in the blender. Take your peppers (they come in little cans you can find in the Mexican/Hispanic aisle of your local grocery store) split them open and scrape out all the seeds. Throw your seeded peppers (and a little of the adobo sauce from the can if you’re feeling dangerous) into the blender and pulse for a minute or two, then crank it to atomize or disintegrate or liquify or whatever your highest setting is and blend until the mayo is a uniform pale orange color. Taste it at this point and see if you can handle a little more heat or if you’d like to cool it down a touch. Add chipotles or mayo accordingly.
* Spanglish we acquired in Albuquerque