Saturday, July 17, 2010

Recipe: Chipotle Aioli

Sorry I don't have a picture of this; we consumed it all immediately on some BLTs made with garden tomatoes!

Let me preface this recipe by saying I'm not a big mayo fan. The only sandwiches I can tolerate it on are BLTs and leftover Thanksgiving turkey. Additionally, I prefer potato salads and slaws made with vinaigrettes instead of gloppy mayo dressings. All that said, this chipotle aioli is something I can greedily slather on sandwiches, burgers (try it on Moosewood's Chili Burger) and even dip roasted potatoes or fries in it a la patatas bravas.

Basically put it on anything that needs a spicy, but creamy, kick!

1/2 c mayo (or, if you want to be healthier, you could do 1/4 c mayo & 1/4 greek yogurt)
1-2 chipotle in adobo sauce, chopped (depending on how spicy you'd like)*
1 garlic clove, minced


Mix all ingredients together. This is best if it's let to set in the fridge for an hour before serving. Be aware, however, that the longer it sits, the more spicy and garlicky it becomes so if you're making it the night before, consider reducing the amount of garlic and/or chilis. It can last a few days refrigerated.

*These are available in cans in the Latin American section of the grocery store. If you don't need the whole can, simply place unused chipotles in a single layer on a plate & put in the freezer. Once frozen, you can put your individually frozen chilies in a ziptop bag so they are all ready for your next recipe.

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