Prep 5 mins
Cook 30 mins
To be used with my Crispy Fish Tacos, but it would have lots of other applications. This makes a lot of mayo...we used the leftovers to dip baked sweet potato fries the next day. Depending on your taste, you might want to up the chipotles and lime juice. We like things very punchy and flavorful, so I probably at least doubled both.
- 1 1⁄2 cups mayonnaise
- 1 1⁄2 cups sour cream
- 2 canned chipotle chiles in adobo
- 1⁄2 lime, juice of
- kosher salt
- fresh ground black pepper
- Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree.
- Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.
Yummy sauce, dip! I halved the recipe because it would have been exhorbitantly much for my family of 4. My 4 year old thought it needed 2 chilis and was ready to add another, but I didn't want it to get too spicy. She loved it. I'll have to think on what else this could be used for, but it was tasty. Could use for a dip for chips or veggies too I bet- for those who like a southwestern flavor. Will try with the fish tacos.
Perfect! I prepared this to serve with Crispy Fish Tacos (recipe #15149). It is the perfect blend of flavors and an excellent condiment for the tacos. I am saving the recipe to try with sweet potato wedges, as suggested.