This is the simplest recipe in the book, but it’s a great condiment for all the fried foods and will add complexity to almost any sandwich. Chipotle peppers are nothing more than smoked jalapeños; they’re Bobby Flay’s favorite ingredient and very Texan. We find them canned in adobo sauce. To them, we add Hellmann’s mayonnaise, one of nature’s perfect foods. Green Tabasco is made with jalapeños and is slightly milder than traditional Tabasco sauce.
You could add ¼ cup chopped cilantro leaves, but that makes it another sauce. I wouldn’t, but do as you wish. The chipotle mayo will keep in the refrigerator for at least a couple of weeks, and it’s not just delicious with avocado fries. Try it with french fries, grilled shrimp, even steak.
YIELD: 2½ CUPS
1 (7-ounce) can chipotles in adobo
2 cups Hellmann’s mayonnaise
1 tablespoon fresh lime juice
1 teaspoon green Tabasco
Put the chipotles in adobo and mayonnaise in the jar of a blender. Purée for a minute, until the chipotle peppers are completely broken down and the mixture is smooth and a rich red clay color. Add the lime juice and green Tabasco and pulse briefly.