Just finished a dinner of hamburgers and my oven baked crispy french fries. I made a great chipotle mayo that pepper heads will love! Adjust the heat, more or less, as you like. This recipe as written has a nice tang up front and a warm burn at the back of your palate.
- 1 cup Olive Oil Mayo
- 1 can (4 ozs or more) Chipotle Peppers in adobo sauce
- Sea Salt to taste
Using a blender or a stick blender, puree the peppers and adobo sauce. Add the mayo and sea salt and mix well. Chill for at least 30 minutes before using.