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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree.
2. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.
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