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!

Olive Tapenade

Heather says:

Olive tapenade is a condiment from the Mediterranean region, some would say it is specifically from the Provençal area of France and others argue it’s from Spain. Who cares as long as it tastes good, right? If you hate olives of any sort, this tapenade is not for you, just keep browsing. If you want something salty, piquant -ooh vocabulary word- and a little different from the usual fare, give it a try. I don’t do a lot of fancy food here at Home Ec 101, but once in a while, it’s nice to have something in the arsenal for special occasions.

Additionally, olive tapenade is a great appetizer or small plate to set out to keep guests from going nuts waiting on the main dish. Low blood sugar is no one’s friend.

What I’m giving here is a bare bones, but still delicious version of olive tapenade. If you enjoy anchovies or roasted red peppers or hate capers add or subtract ingredients until you find the perfect tapenade for you. Just remember if you’re going for an olive tapenade you want the olives to remain the focus, everything else is just a flavor accent, try not to get to carried away with your additions. When I worked for a Spanish restaurant the tapenade was one or most popular tapas. We served it with thinly sliced, toasted baguette. It’s also delicious on fancy crackers as an appetizer or spooned over fish or chicken as part of a main course. Later today I’ll be publishing a recipe for baked cod in which olive tapenade is a star ingredient.

Don’t forget you can get rid of all images and extraneous text with the handy PrintFriendly button at the bottom of the post.

Olive Tapenade Recipe

Olive Tapenade

Olive Tapenade Ingredients

Olive Tapenade Ingredients

  • 10 – 14oz (1 jar) pitted kalamata olives -always check the olives for pits regardless, sometimes they sneak back in-
  • 2 TBSP capers
  • 1/4 cup olive oil
  • 1 small handful flat leaf parsley -roughly chopped
  • 2 clove garlic, roughly chopped
  • fresh ground pepper, to taste

Now pay attention, this gets tricky. Place all of your ingredients into a food processor and pulse until as fine as you like it. Some people like a paste, others -like myself- prefer it to still have some texture.

That’s it. Easy peasy, unless you got picky and started processing it with a chef knife. We’ll just be over here enjoying our tapenade until you are through.

Enjoy!