| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | Canned chipotles (pureed/blended) NOT 2 CANS!!! Geez..ooww | |
| 1 | c | Plain yogurt |
| 1/2 | c | Mayonaise (home made or Best Foods) |
| 1 | Lime , Juice of | |
| 1/2 | ts | Seasoned salt or Kosher if its passover in Tibet |
INSTRUCTIONS
I am a chipotle freak. A closet case but I'm coming out. Will be trying this recipe -very- shortly. and to reciprocate here is a little 'creamy chipotle' thingy that I use for spreading, dippin, smearing and shoveling on or into almost anything that needs help. Also makes a great 'wake up' tooth paste. I usually toss in a heavypinch of cracked pepper but do whatever makes you feel good. Whip this goop briefly in, you guessed it, the same f.processor you just cleaned but didn' have to after doin the chipotles. It will thicken and taste improved after a day in the fridg. I thought -I- invented this recipe about 5 years ago in search of a hotter mayo but recently read The RED & GREEN Chile Cookbook by Jacq. H. McMahan.(isbn 0-9612150-5-4) and found almost the same recipe. Great reading for any ch. I used to use lemon but her lime idea is better. I live for instant gratification and this goes together in 5 minutes. Unless you count the 3 hrs it takes to clean the damned f.. processor. Use a blender. <:) Posted to CHILE-HEADS DIGEST V3 #304 by kateob@teleport.com (sara l. parkin) on Apr 24, 1997
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