Chipotle Mayo

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Shawn White

Sous Chef
Joined
Jan 5, 2005
Messages
791
Location
Calgary, Alberta
Originally Posted on TVWB by Bryan S, Aug 8, 2004

2-3 CANNED CHIPOTLE CHILES IN ADOBO SAUCE (if small use 3)
1 TEASPONN ADOBO SAUCE
2 TEASPOONS WORCESTERSHIRE SAUCE
1 CUP MAYONNAISE
REMOVE SEEDS AND MINCE CHIPOTLE'S TO A PASTE. ADD ALL INGREDIENTS TOGETHER, STIR UNTIL COMBINED. REFIGERATE AT LEAST 4 HOURS. ENJOY


SW Comments:

I like to use only 1 tsp woos and I use dried smoked habaneros + a dash of Tabasco brand Chipotle sauce. It's less runny this way and more like mayo than a sauce. It's also smoking hot with the habs. If you try dried peppers, mince them fine, let the mix sit 8 hours before using if possible and stir it a couple of times. This stuff is great with pork, beef, poultry. Makes a killer chicken or turkey salad.
 
I know what you mean Nick ... many thanks to Bryan for posting the recipe ...

In the batch I made this weekend, I also added about 1 Tbsp dehydrated minced onion and some ground cumin and some oregano.

It was great. This stuff rocks!
 
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