Homemade Chipotle mayo is superior to the fake chipotle sauce served at fast food joints. If you haven’t tried it you’re missing out. Make chipotle chiles part of your well-stocked pantry and you’ll find many ways to use them.
What are Chipotle Chiles in Adobo Sauce?
Chipotle chiles are smoked jalapeños. They’re sold dried in the spice section either whole or as chipotle powder but this recipe uses the canned chipotle chiles packed in adobo sauce. Adobo is a piquant sauce made of chiles, vinegar, herbs and spices. You might have to go to a Mexican or Latin American specialty store to find them but it is definitely worth the effort. Of course you can buy them online.
To learn more about these spicy chiles check out my blog post, Chipotle Chiles in Adobo Sauce vs Chipotle Powder.
Storing Chipotle Chiles for Chipotle Mayo
Each little tin has six or seven chipotles packed in sauce. Once opened I transfer the chiles to a clean jar and store them in the fridge for a long time, months if you always use a clean utensil.
For years I stored my chipotles like this but my recipes always call for them to be chopped or pureed. It’s a messy task so now I puree the whole can as soon as I open it and only do the job once. When a recipe calls for 1 chipotle chile in adobo sauce use this as a guide and adjust to suit your love of heat.
1 chipotle chile in adobo sauce = 1-3 tsp pureed chipotle chiles
The Magic of Homemade Mayonnaise
Mayonnaise is a magic combination of egg yolks, mustard and oil that creates a thick, silky smooth sauce everyone seems crazy about. Once you’ve mastered the technique you can season it any way you like. Here are a few ways I use this chipotle mayo.
- on homemade sweet potato fries
- added to a southwestern inspired hamburger
- with grilled vegetables, fish or chicken
- drizzled on turkey tacos, fish tacos or nachos
- over Crab Quesadillas
- on my vegetarian Mexican pizza
Most brands of chipotle chiles are gluten free but be sure to read the label before you buy. La Costena brand was gluten free at the time of writing.
Put your chipotle mayo in a squeeze bottle so when you see it in the fridge you’ll be inspired to grab it and squeeze it on anything. Let me know in the comments below if you love it like I do and what you squeezed it on.
More Recipes – Mexican and Southwestern
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|1 Tbsp Dijon mustard|
|1 egg yolk|
|2 Tbsp chipotle puree (or 2 chipotle chiles with sauce)*|
|¼ cup white wine vinegar|
|½ tsp salt|
|½ cup olive oil|
- In a food processor combine all ingredients except olive oil.
- Turn processor on and blend ingredients for 10 seconds.
- With processor still running slowly drizzle in the oil in a steady stream. Serve.
- *Adjust the heat to your own taste.