Spicy Chipotle Chili Mayonnaise Recipes

CHIPOTLE MAYO (MEXICAN SECRET SAUCE)

Steps:

• If making with Mayo or Veganaise, place all ingredients in a small bowl. Be conservative with the chipotle ( you can always add more). Whisk until smooth with a fork or tiny whisk. ( See notes below if making with silken tofu.)
• Taste, adjust heat and spices, adding more spices if you like. ( I usually add more salt and chili powder to taste.)
• Store in a small jar in the fridge, or in a squirt bottle for easy use.
• Keeps up to 2 weeks.

CHIPOTLE AIOLI (SPICY)

Steps:

• Mix mayonnaise, lime juice, chipotle peppers, garlic, and salt together in a bowl. Place in refrigerator until chilled, at least 30 minutes.

15-MINUTE SHRIMP TACOS WITH SPICY CHIPOTLE SLAW

Steps:

• Heat a large cast-iron skillet over medium-high heat. Combine the shrimp, chili powder and a large pinch of salt in a medium bowl and stir to combine. Add the canola oil to the hot skillet and swirl to coat. Add the shrimp and cook until the shrimp is no longer opaque and just cooked through, turning only once, about 2 minutes. Transfer the shrimp to a serving bowl and cover loosely with foil to keep warm.
• Stir 2 tablespoons of water into the skillet with the dripping, using a wooden spoon or heat-proof spatula to scrape up any browned bits at the bottom of the skillet. Reserve 1 tablespoon scallions for garnish and add the rest to the skillet. Cook until the scallions are slightly softened, stirring frequently, about 1 minute. Add the beans and a large pinch of salt and cook until warmed through, about 1 minute. Turn off the heat and reserve.
• In a large bowl, stir together the chipotle mayonnaise, lime zest and juice and a large pinch of salt. Add the coleslaw mix and half of the cilantro and stir to combine.
• Serve the shrimp alongside the beans, coleslaw, remaining cilantro, scallions, sour cream or Mexican crema, lime wedges and warm tortillas.

CHIPOTLE MAYO RECIPE

Steps:

• Add all of the ingredients to a food processor or blender.
• Process until smooth.
• Taste and adjust to your personal preferences. Serve and enjoy.

HOMEMADE SPICY CHIPOTLE MAYO

Steps:

• Place all ingredients in order listed in a wide mouth jar. Place immersion blender in the bottom of the jar over the egg yolk and turn it on high. You will see the emulsion start and the oil will begin to thicken and turn off-white while it blends with the egg yolk.
• Slowly bring the immersion blender after about 30-45 seconds to make sure all the oil is incorporated. This should take no longer than 1 minute.
• Store in a glass jar in the fridge (the jar that you blend it in would work great with the lid)*. Mayo will keep until the expiration date on the eggs. Enjoy on your food of choice!

SPICY CHIPOTLE MAYONNAISE

Steps:

• In a small bowl, whisk together the mayo, lime juice, chili powder, salt, and garlic powder until smooth.
• Cover and refrigerate until ready to use. It will keep for up to a week in the refrigerator.

SPICY CHIPOTLE CHILI MAYONNAISE

Steps:

• In a small bowl, whisk mayonnaise, chipotles (depending on desired spiciness), cumin to blend.