A creamy, smoky, tangy chipotle mayo prepared as a Mexican taquería condiment with mayonnaise, chipotles in adobo, lime, and garlic.
Ingredients
- 240 g good-quality plain mayonnaise
- 60 g canned chipotle peppers in adobo sauce
- 1 piece fresh lime
- 1 clove fresh garlic
- 1/2 tsp fine salt
- to taste ground black pepper
Method
- Open the can of chipotles in adobo and choose soft, brown-red chilies well coated in sauce. Remove any stems; keep some of the adobo sauce as well, since it provides the characteristic color and smoky flavor.
- Juice the lime and quickly strain out the seeds. Peel the garlic, remove the green or harsh germ if present, then crush it lightly so it blends without leaving sharp raw pieces.
- Put the mayonnaise in the bowl of a small blender. Add the chipotles in adobo, lime juice, garlic, salt, and pepper. Pulse, then blend continuously, until the sauce is smooth, even, and orange, with no visible flecks of chili.
- Scrape down the sides of the bowl, then blend briefly again. The proper texture should coat the back of a spoon: it clings to the spoon, falls slowly, and leaves a creamy trace around the bowl.
- Taste it with a neutral food rather than your finger, such as a piece of tortilla or potato. Adjust only the balance: add more lime if the sauce seems heavy, more salt if it tastes flat, or more adobo if it lacks smokiness.
- Transfer to a clean jar, cover, and let rest in the refrigerator for at least long enough for the garlic to mellow and the chipotle to flavor the mayonnaise throughout. Serve cold or chilled with tacos, hamburgers, fries, corn on the cob, roasted potatoes, or sandwiches. Wipe the rim of the jar before serving to keep the clean appearance of a proper counter-service sauce.
Nutrition
Per serving
- Energy
- 98.9 kcal
- Protein
- 0.55 g
- Carbohydrate
- 3.65 g
- Fat
- 9.53 g
- Fibre
- 0.98 g
- Calcium
- 13.94 mg
- Iron
- 0.13 mg
- Magnesium
- 4 mg
