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Chipotle Mayo

ByDana

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.

Chipolte-Mayo

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:

Chipolte-Mayo-2

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.

Chipolte-Mayo-3

This is the consistency when you finish.

Chipolte-Mayo-4

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.

Gravel & Dine

Chipotle Mayo

Give your normal mayo a little kick with some chipotle.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 + cup
Course: Dressings, Sauces &amp
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Combine all ingredients in a blender and process until smooth. Taste and adjust as desired.
  2. Store in the fridge for a couple weeks.