The Chef Within
If you are a connoisseur of southwestern flavors you have most likely discovered chipotle peppers and if you haven’t and if you like some heat and smoky goodness this is something for you. Think of all the places you use mayonnaise: as a sandwich spread, as a salad dressing or as an ingredient in salad dressing, making coleslaw, mixed with potato salad, dipping artichokes and french fries….anything that you can do with mayonnaise you can do even better with chipotle mayo.
Chipotles are jalapenos that have been smoke-dried. They are then ususally packaged in this smaller red and white can with something called adobo sauce. The sauce keeps them moist and pliable.
It is simply a combination of mayonnaise and chipotle peppers. Even though it’s just my husband and I at the house when I make a batch of this mayonnaise I always make and use a full jar of mayonnaise because I know we’ll go through it in no time.
For one quart of mayonnaise (which is now only 30 ounces, but oh well) use about 1/2 can of peppers. BTW the peppers can be found on the aisle with all the Hispanic foods. Transfer any unused peppers to an airtight container and keep in the fridge. They will last for several months giving you ample opportunity to use them (see note at the end regarding other uses for the peppers).
Transfer the mayo to a mixing bowl and take the peppers to a cutting board.
Mince them finely with or without seeds, depending on how hot you like it. Frankly, I think seeding the peppers is a little too much trouble plus you get those dangerously hot oils on your fingers which is nothing but trouble. That ratio – one jar of mayo to 1/2 can of peppers provides subtantial heat. Not a killer heat but certainly solid. You might want to use less the first time around just to be on the safe side. You can always add more.
Combine the two ingredients and then when mixed spoon it all back into the mayonnaise jar. Keep it in the fridge and use as often as possible. When you are barbequing the mayonnaise serves as a great basting oil as well. So many uses….
Aside from the mayonnaise the chipotles can be added to all kinds of foods: chili, mashed potatoes, enchilada sauce, guacamole, marinades, salad dressings, soups, breads…. If you want just a teaspoon or two of heat then use only the adobo sauce as your heating element. There’s lots of versatility in this little can.