I like to wear red shoes (zing!), I love a saucy joke (zing!), I love to surprise people (zing!) and I like my food spicy (zing!).
Chipotle Mayo is the “zing” of my fridge.
I always keep a jar at the ready to zing up a dish. It’s fabulous in tuna salad, egg salad, deviled eggs, on sandwiches and in tilapia tacos. When you need some gastronomic “zing”, reach for the Chipotle Mayo.
CHIPOTLE MAYO
Ingredients:
- 1 cup mayo (I use Duke’s and only Duke’s. Give it a try and you’ll understand why. DO NOT use Miracle Whip. Yuck. It’s not thick enough and it tastes horrible. Use REAL mayo.)
- 2 cloves of fresh garlic
- 3-5 chipotle peppers in adobo sauce (you can find this in the “Latin” area of your market, use more if you like more heat)
- 2 Tblsp. lime juice
- ½ t. kosher salt
- 1 Tblsp. olive oil
Combine all ingredients in blender or Cuisinart and blend until very creamy. Keeps in fridge up to 2-3 months. (Maybe longer but mine never lasts too long...)
So, dump in the peppers with or without the sauce from the can?
ReplyDeleteI was just drinking my sunday night margarita and thought I'd put in a request for your recipe. I seem to remember you speaking of making margaritas in the summer. :) I'm pretty much no good at making them. They always taste different and I am always guessing at the proportions. Help! :)
ReplyDelete