While I had some oil heated for tostones last week, I also fried up a batch of yuca fries for further Mojo 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 jar of a blender. Puree until smooth and chipotles are completely chopped. Pour into an airtight container, cover, and store in the refrigerator until ready to use.