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
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.