Chipotle (Chilpotle) Mayonnaise – Dip and Spread

Heather says:

You say chilpotle, I say chipotle. Either way these tasty smoked peppers turn plain mayonnaise from loathed condiment into, Yes, please, I’ll have some more. Can I bathe in it? No? That’s too much. Fine, I’ll just dip my sandwich in it.

Chipotle Mayonnaise BLT

Those of you who live on the West Coast or in the American Southwest will have no way to relate with just how hard some ethnic ingredients can be to find. It’s only in the recent past that chipotle peppers in adobo sauce have become available in my local grocery store. It is completely possible that they have been there all along  hidden on the bottom shelf. At six feet tall, I tend to overlook these things.  My local grocery store has just done major renovations and suddenly I find these bad boys, right at eye level. I snapped up ten cans, because during a zombie apocalypse we will have flavor for our beans and rice.

: Chipotle Mayonnaise

: Smoky, Peppery Mayonnaise

  • Generous 1/2 cup of Mayonnaise
  • 1 chilpotle pepper, seeded and chopped
  • 1 – 2 tsp adobo sauce (optional)
  • 1 garlic clove, minced
  • 1 squeeze of lime juice ~ 1 – 2 tsp if you use bottled
  • tiny pinch of salt

  • In a blender or food processor combine all of the ingredients and pulse until thoroughly blended

If you hate mayonnaise more than I do, try substituting up to 1/2 of the mayo with sour cream.

Preparation time: 5 minutes

Cooking time: 0 minutes

This recipe is not only fabulous on BLTs, as pictured, but it makes a great dip for fries and other fried or oven fried vegetables. It’s amazing on fish -I posted this recipe today just so I could reference it for fish tacos in the future. The BLT was just a flash of brilliance for an interesting photograph.(boy am I cocky today or what?) Chipotle mayo is also quite flexible, you can toss in some cilantro or oregano if you’d like.

Just be aware that blending the mayo does make it runny. If you want a thicker dip, blend the other ingredients with 1/4 cup of mayonnaise and then stir that into another 1/4 cup. You’ll get the same flavor in a thicker sauce, it just takes a tiny bit more effort.

Enjoy!

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Comments

  1. ChristinaLor says:

    Substitute mayo and sour cream with GREEK YOGURT!

  2. HeatherSolos says:

    @ChristinaLor Great suggestion, thanks!

  3. mamikaze says:

    We love spicy mayo, thanks for this recipe. You can try powdered chipotle, too. They are available on Amazon if you don’t have a Hispanic food section at your grocer. Add it in pinched to the mayo and taste so you don’t overdo it. .

  4. DeniseGieseaCanellos says:

    Thank you! Thank you! This is great to keep in the fridge and spice up veggie burgers, fish tacos, chicken tacos, a turkey sandwich…..Like thousand island, but with a kick. Plus I love using my mini food processor. Will also try with the yogurt – its bikini season, after all.

  5. TheAmyTucker says:

    I made something very similar when I did those tomatoes. The first day it was OK. The second day the chipotle mayo was perfect. By the third day the heat was starting to really build. Luckily, it didn’t last past that third day. :D