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.
Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.