Chipotle mayonnaise. All the earthy, spicy, rustic loveliness of chipotle in adobo but with all its sharp edges smoothed with mayo. One taste and you’ll find a place for it in your permanent condiment collection.–Renee Schettler
- 2 teaspoons canned chipotle chiles in adobo sauce
- 1/2 cup mayonnaise
- 1 teaspoon lime juice
- Toss the chipotle in adobo sauce in your food processor and blitz until well combined.
- Mix the mayonnaise, chipotles, and lime juice until well combined. Taste and, if you like things spicier, add more chipotle chiles in adobe. Cover and refrigerate for up to 1 week.
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Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
This chipotle mayo was a big hit here. If you like spice, I can see this chipotle mayonnaise being used on sandwiches that you want to perk up a bit. I very rarely use an entire can of chipotle chiles in adobo sauce. I take individual chipotle chiles, put them on plastic wrap with some adobo sauce, and wrap them up individually. I always have a bag of them in the freezer. That makes this mayo very easy to throw together. I served it with crispy chicken carnitas with corn tortillas, sliced avocado, black beans, and sour cream.
This chipotle mayonnaise is a great addition to our condiments and can add a subtle, smoky taste to anything. We used it on burgers and turkey sandwiches and found it made a great deviled egg. I was able to use my large 14-cup food processor with no problem to “blitz” the chipotle chiles. It took about 5 minutes total to make this recipe with most of the time being used to strain the blitzed chiles.