Take your mayo from bland to grand in just three minutes! The combination of smoky chipotle peppers with tangy mayonnaise makes for a perfect union. I use this concoction as a dip for fries, veggies, breaded chicken, and empanadas. It also provides a spicy kick to deviled eggs — recipe coming soon!
1 7-ounce can chipotle peppers in adobo sauce
3 cups mayonnaise
Water – just enough to get the blender going
- Blend chipotle peppers, mayonnaise, and water until creamy.
- Serve in a bowl for dipping or in a condiment container for drizzling. Keep refrigerated.
Note: To tone down the spice, start by adding in one chipotle chile at a time and taste as you go. I use the entire can, which includes about seven chiles, and it comes out fairly spicy.