A couple years ago, we found a chipotle mayo at a specialty cooking store we stopped at when we were out and about. We put that stuff on chicken tacos with a fresh salsa and on top of quesadillas. And when the bottle ran out we didn’t want to make a one and a half hour drive just to buy a new bottle. It’s a good thing that I saw Katie Lee make a version of this on The Kitchen.
I quickly hit pause on my DVR, grabbed a pen and paper and wrote down what she did. As I made it, of course, I tasted and adjusted to suit our tastes.
Here’s what you need:
Now it’s as simple as putting all the ingredients in a blender and letting it run until it’s nice and smooth. I didn’t want to make too much at one time, so I used the single serve jar on my Ninja blender. When I double it (like if I’m bringing it to North Dakota to feed the whole hunting crew) I use my full size blender container.
This is the consistency when you finish.
Remember to taste and adjust after it’s blended together. You can add another chipotle pepper if you want some more heat, a little more honey for more sweet, more lime for more tang, you get the picture. Everybody likes things a little bit different so don’t be afraid to play with the base ingredients I’m starting with.
Store this in a container in your fridge for a couple weeks – if it lasts that long.
- 1 c mayo, I used Hellman’s light
- 1 chipotle in adobo sauce
- 1 T honey
- 1 garlic clove, smashed
- 1 T cilantro
- Pinch salt
- 1 lime, juice of
- Combine all ingredients in a blender and process until smooth. Taste and adjust as desired.
- Store in the fridge for a couple weeks.