Happy New Year Peeps! My first post of the year starts with a cracker condiment you are going to keep as a part of your kick-ass cooking repertoire and use time and time again. Chipotle mayo is the new crack cocaine. It's so versatile, you can use it as a spread on the bun of a pulled pork sandwich, sandwiched between ham and cheese toasties, as a condiment to fajitas or tortillas with chicken or beef, as a dipping sauce for fried chicken or popcorn prawns, (okay let's face it anything fried) use it to make a spicy Mexican slaw, and even serve alongside grilled corn or peppers.You are really only going to be limited by your imagination so be creative and spread the Chipotle love!
I bought a can of Chipotle in adobo sauce from
Salt Meats Cheese in Rosebery, but you can buy it online too.
3 Chipotle in adobo from the can (about 3 tbsp)
150g whole egg mayonnaise
250g sour cream
2 tbsp lime juice
1 tsp dried oregano
Salt and Pepper to taste
Blitz the ingredients in a food processor until nice and creamy. Makes 1 1/2 cups which will keep in the fridge in an airtight container for at least one week.
Serve with whatever your heart desires. I char-grilled some corn cobs before sprinkling them with paprika and kefalograviera cheese and serving with the mayo and lime wedges on the side. Ole!
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