Quick Chipotle Mayo ~ Chipotle Mayonnaise Recipe ~ Noreen’s Kitchen



Here is a super quick and delicious chipotle mayo that you can use as a spread on a burger or sandwich, as a salad dressing or as a dip for veggies or chips or whatever you want. This is very easy to make with ingredients that are easy to source and I know that I always have these things on hand whenever I want to whip up a batch.

This has a bit of heat, but you can adjust that to your taste. I used on large chipotle pepper with a bit of the adobo sauce that it was packed in. You can find chipotle peppers in the Latin foods section of just about every major supermarket. A small can will last me a long time, but the good news is that if you store them in an airtight container in your fridge they will last nearly indefinitely. So whenever you need a bit of spice you can just reach in there and take as much or as little as you need to give something just a bit of zing and zip. Chipotle peppers are smoked jalapenos. They are smoked first then they are added to an adobo sauce that is nothing more than kind of like a highly seasoned ketchup then canned up. They are cured for a while before being sold. They are great to have on hand for lots of recipes.

This delicious spread/dip starts with some good quality store bought mayo. I like to use an organic version with sunflower or safflow oil but anything you prefer will do. You, of course, can make your own, but why? I added the chipotles, some chopped garlic a squeeze of lime juice a bit of cumin, oregano and onion powder along with a healthy drizzle of honey that came straight from a friend’s hive. The sweetness really does balance out the sauce and give it just the right “umami” or balance of flavor.

I used my mini food processor to mix this up, but you could do it in a larger one or in a mixer or even with an immersion blender. Make it work for you.

You can adjust the seasonings as well as the heat level in this sauce to suit your taste and preference. If you are sensitive to heat, you could simply add a bit of the adobo if you like. You can also halve, double or triple this recipe easily to suit your needs if you are just making this for yourself, your family or a crowd.

The prepared chipotle mayo will store well in an airtight container for up to two weeks. I prefer using a mason jar with a tight fitting lid. It is delicious spread on a burger or sandwich, added to a potato, macaroni or egg salad or thinned with a bit of milk to make a delicious southwestern take on a creamy salad dressing. OR, you could just use it like we like to and dip potato wedges in it instead of using ranch dressing or ketchup. No matter what you do with it, just make this delicious sauce.

I am calling this “Mexican Yum Yum Sauce”. You know like that white sauce you get when you go to the Japanese Tepanyaki restaurant? You know the one! Like that, only spicy!

I hope you give this a try because I know you are going to love it! If you do, let me know! Can’t wait to hear what you think of it!

Happy Eating!

You can get the recipe here:

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