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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Jacquelynn
Servings: ½ cup
½ cup good quality mayonnaise
1 tablespoon canned chipotle chilies in adobo, with sauce
1 tablespoon fresh lemon or lime juice
1 dash salt
Purée all ingredients in a food processor or blender. Funnel into a squeeze bottle.
The mixture should be thin enough to streak easily when squeezed from the bottle. If too thick, add a few drops more citrus juice or water. Plug the top of the nozzle with a toothpick, and chill until ready to use.