Prep 5 mins
Cook 0 mins
Tasty condiment for sandwiches, but I think it makes a fantastic dip as well. Adapted from Chile Pepper magazine.
- 6 tablespoons mayonnaise
- 2 teaspoons chopped chipotle chiles in adobo
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon minced garlic
- 1⁄2 teaspoon cumin
- 4 teaspoons fresh lime juice
- sea salt & freshly ground black pepper, to taste
- Put all ingredients in a blender and blend until smooth.
- Transfer to a bowl or squeeze bottle, and refrigerate until needed.
Very easy and very good. Ground cumin can overpower a recipe so I regularly use cumin seeds and ground it with a mortar and pestle. Takes another 30 seconds, but adds to the recipe. I also seeded my chipotle before putting it in the blender.
This was very good. I made a single serving by cutting ingredients to approximates and also made some substitutions. I used a Goya Cilantro Base (in place of fresh cilantro (1/8 tsp), powderd chipoltle pepper (in place of adobo), cayenne pepper, black pepper and garlic powder in addion to the other ingredients. It was perfect for the Tuna Cake I made (instead of a crab cake).
Wonderful! Perfect topping for Black Bean Burgers. Our guests were loving this aioli so much that they started to dip taco chips in it!