The sounds of Randy scraping the last of the Chipotle Mayo from the jar let me know it is time to make more and reminded me that I have not posted this recipe for you all to enjoy. The first recipe I found created a heat level I fondly refer to as 'the flames of H*ll' It cauterized my taste buds,some have still not grown back....Randy said it was just clearing out the weakest ones - like survival of the fittest. This is the version I recommend, you can make it hotter by adding another chipotle pepper or cutting back on the amount of mayo you use.....and on the other hand you can make it less hot by adding more mayo or cutting back on the number of peppers. 2 Chipotle peppers in adobo sauce 2 tablespoons of the adobo sauce chop the peppers in a blender or food processor and add them to 2 cups of real Mayo....do not substitute miracle whip or lite mayo, it just won't have the same result. Use a whisk to mix completely, spoon into pint jar, keep refrigerated. You can find the Chipotle peppers in Adobo sauce at a Mexican grocery store, Mexican food aisle at your regular grocery store or a Dollar General.
Oh I soooo wanted to try this recipe but I'm allergic to mayo of any kind. I will pass it on to a few friends though if you don't mind. :-D
Share away Eileen, the more singed tasted buds in the world the better. :-D We use it on sandwiches, in tuna salad and for dipping just about anything...especially fish sticks. :-D I have never heard of anyone being alergic to Mayo. :'(
I come out in the most horrendous lumps every time I eat something with mayo in it Toni. I haven't heard of anyone else that's allergic to it - trust me to be the oddball!!
