Chipotle Mayo

Chipotle in Adobo • Lime — Today's Special • USA

Today's Special No. 5 — smoky, brick-red mayo made from real chipotles in adobo. The burger, taco and grilled-corn sauce with genuine smoke, not just heat.

Ingredients

• 220 g — Mayonnaise (1 cup)
• 2 pc — Chipotles in adobo, minced (2 peppers)
• 15 ml — Adobo sauce, from the can (1 Tbsp)
• 5 ml — Lime juice (1 tsp)
• 2 g — Garlic powder (1/2 tsp)
• 2 g — Fine sea salt (1/4 tsp)

Step-by-Step Method

1. Mince the chipotles fine. The 2 chipotle peppers chopped to an almost-paste — big pieces give random firecracker bites instead of even smoke.
2. Whisk it through the mayo. Chipotle paste, adobo sauce, lime juice, garlic powder and salt stirred into the mayonnaise until evenly brick-red.
3. Rest before judging the heat. Chipotle heat blooms over 20–30 minutes. Chill, then taste — only add a third pepper after the rest.
4. Jar & chill. Keeps 1 week in the fridge. Serve on burgers, tacos, grilled corn, sweet-potato fries and breakfast sandwiches.

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