While I had some oil heated for tostones last week, I also fried up a batch of yuca fries for further Mojo sauce dipping. The fried yuca went pretty well with the Mojo, but what I really wanted for dipping was this chipotle mayonnaise.
Chipotle mayo is a pretty hot condiment, and I'll say its popularity is well-deserved. With just a few ingredients, you can create a complex mixture of spicy, cool, earthy, and smoky that becomes an excellent spread for sandwiches and burgers, or a dip for fries, chips, and veggies.
Of course, you can go with straight mayo and chipotles here, but I gave my recipe some sour cream and lime juice, which added a tang that gave this already excellent sauce a nice extra layer of flavor.
1/2 cup mayonnaise
1/4 cup sour cream
2 chipotle chiles from 1 can of chipotles in adobo
2 tablespoons freshly squeezed lime juice
Place mayonnaise, sour cream, lime juice, and chipotles in a tall, narrow jar. Using an immersion blender, puree until chipotles are completely chopped and mayonnaise is smooth. Pour into an airtight container, cover, and store in the refrigerator until ready to use.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 2mg||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|