Ok so let me just be honest up front and say that THIS IS NOT MY RECIPE. It’s Bobby Flay’s. But it’s so simple, and so perfect every time I make it, that I really have to share it with you. There is literally no way that I could improve upon it and make it better. I use it on so many things. My favorite uses for chipotle mayo are:
Chipotle chicken cheesesteaks (recipe to come!)
Chipotle chicken grilled cheese (recipe to come!)
As a dip for French fries
As a dip for onion rings
As a dip for tater tots
As a dip for chicken fingers
It is hands-down my most favorite condiment of all time. I probably make a jar of this every other week or so. Drizzle it on pizza, nachos, sandwiches, burgers, or anything fried and crispy and delicious. I could go on and on. You can literally use this stuff on anything and I promise it will make your cheeks happy. And your tongue.
If you make your own mayo (as I occasionally do), you can go right from making it to making this chipotle mayo. The consistency is no different, and in fact it tastes even better with homemade mayo!
1 cup mayonnaise
2 chipotles in adobo sauce (I have used as many as 3, if the chipotles are very small)
1-2 tablespoons adobo sauce (depending on your heat preference)
Juice from 1/2 a lime (if the mayo is too thick for you, add the juice from the other half of the lime)
Salt and pepper to taste
Put all ingredients in the bowl of a food processor and pulse until chipotles are minced fine and all ingredients are blended well. Pause to scrape down the sides of the bowl and blend until fully combined.
Store in an air-tight container for 7-10 days in the refrigerator.