This quick recipe for chipotle aioli (chipotle mayonnaise) yields a smoky and delicious condiment for sandwiches, veggie burgers, salmon or meat burgers; grilled seafood or poultry; or as an add-on to tacos. However you use it, make extra; this popular sauce will disappear fast!

See Also

Shrimp Tacos with Avocado and Lime

Smoked Salmon and Arugula Breadstick Batons with Wasabi Dipping Sauce

Cucumber Raita

Ingredients

• 1 cup best quality commercial or home made mayonnaise
• 1 scallion, roughly chopped
• 1 chipotle chili, seeded and chopped fine*
• 1 teaspoon freshly squeezed lime juice
• 1 tablespoon chopped cilantro leaves (optional)

• Prep Time: 5 minutes

• Total Time: 5 minutes

Preparation

Combine the mayonnaise, scallion, chipotle and lime juice in the bowl of a food processor and blend until smooth. Pulse or stir in the chopped cilantro. Makes 1 very generous cup of aioli. The chipotle mayo will keep for a week if refrigerated in an airtight container.
*Chipotle chilies should be handled with care, preferably with protective gloves. Soak dried chipotles in warm water for 15 minutes, or until they have softened.

Remove the seeds and inner ribs, both of which increase the heat factor of the chilies considerably. The remaining flesh will give a smoky, rich but not excessively spicy flavor to the aioli. Chipotles can be kept for a few weeks in their soaking liquid as long as they are in a clean, airtight container in the refrigerator. Always make sure you handle hot peppers with gloves on or that you wash your hands thoroughly with soap and hot water before touching anything else. The volatile oils in the chilies contain powerful irritants and can burn the eyes or other delicate skin.
Copyright 2013 by Jen Hoy