Thread: Chipotle Mayonaisse

Steve Freides wrote:
> My 15-year-old love the chipotle mayo they give out in little plastic
> container at the local take-out Mexican place - and so do I.
>
> So I asked, one time when I was there picking up an order, if they could
> tell me where to get chipotle mayo - the guy said they sell it at our
> local grocery store - so today, I looked, and even asked for help but no
> dice, they don't sell it.
>
> I broke down and ordered a few cans of Chipotle Peppers in Adobo Sauce
> on the Internet
>
> http://www.igourmet.com/shoppe/Chipo...dobo-Sauce.asp
>
> I then looked up a "recipe" which was pretty funny - take 1/2 cup of
> mayo, 2 chipotle peppers, and 1 tablespoon of the adobo sauce the
> peppers came in, put it all in a blender and mix it up. I think I
> probably could have figured that out for myself. Being a little
> sloppy getting the peppers out of the can probably yields a tablespoon
> of the sauce right there.
>
> Anyone else do anything more interesting than that for chipotle mayo?
> I'm guessing that more isn't necessary since the adobo sauce effectively
> provides whatever seasoning is needed.
>
> TIA.
>
> -S-
>
>
One often sees a bit of lime juice added to chipotle mayo.

--

Jean B. wrote:
> Steve Freides wrote:
>> My 15-year-old love the chipotle mayo they give out in little plastic
>> container at the local take-out Mexican place - and so do I.
>>
>> So I asked, one time when I was there picking up an order, if they
>> could tell me where to get chipotle mayo - the guy said they sell it
>> at our local grocery store - so today, I looked, and even asked for
>> help but no dice, they don't sell it.
>>
>> I broke down and ordered a few cans of Chipotle Peppers in Adobo
>> Sauce on the Internet
>>
>> http://www.igourmet.com/shoppe/Chipo...dobo-Sauce.asp
>>
>> I then looked up a "recipe" which was pretty funny - take 1/2 cup of
>> mayo, 2 chipotle peppers, and 1 tablespoon of the adobo sauce the
>> peppers came in, put it all in a blender and mix it up. I think I
>> probably could have figured that out for myself. Being a little
>> sloppy getting the peppers out of the can probably yields a
>> tablespoon of the sauce right there.
>>
>> Anyone else do anything more interesting than that for chipotle mayo?
>> I'm guessing that more isn't necessary since the adobo sauce
>> effectively provides whatever seasoning is needed.
>>
>> TIA.
>>
>> -S-
>>
>>
> One often sees a bit of lime juice added to chipotle mayo.

We keep lime juice around - like it in iced tea - so we'll give that a
try. Thanks very much for the suggestion.

-S-

"Steve Freides" <[email protected]> wrote:

> Anyone else do anything more interesting than that for
> chipotle mayo? I'm guessing that more isn't necessary since
> the adobo sauce effectively provides whatever seasoning is
> needed.


Steve,

Maybe an easier technique would be to separately puree the
chipotle peppers in a coffee grinder. Use a wax paper plate
instead of the clear plastic cap then upside down the it all
over the paper plate and grind a few seconds more. That will
allow the puree to spill onto the plate. Then add the mayo and
adobo sauce to the plate and fork combine it all together.
Then sweep it into the to-go micro resealable dipping tubs.

How would I improvise the mayo, maybe add a measure of red
onion to puree with the peppers.

Or not.

Best,

Andy


While a tad convoluted solution but less is left to waste in
the food processor.

On 10/7/2012 1:35 PM, Steve Freides wrote:
> Jean B. wrote:
>> Steve Freides wrote:
>>> My 15-year-old love the chipotle mayo they give out in little plastic
>>> container at the local take-out Mexican place - and so do I.
>>>
>>> So I asked, one time when I was there picking up an order, if they
>>> could tell me where to get chipotle mayo - the guy said they sell it
>>> at our local grocery store - so today, I looked, and even asked for
>>> help but no dice, they don't sell it.
>>>
>>> I broke down and ordered a few cans of Chipotle Peppers in Adobo
>>> Sauce on the Internet
>>>
>>> http://www.igourmet.com/shoppe/Chipo...dobo-Sauce.asp
>>>
>>> I then looked up a "recipe" which was pretty funny - take 1/2 cup of
>>> mayo, 2 chipotle peppers, and 1 tablespoon of the adobo sauce the
>>> peppers came in, put it all in a blender and mix it up. I think I
>>> probably could have figured that out for myself. Being a little
>>> sloppy getting the peppers out of the can probably yields a
>>> tablespoon of the sauce right there.
>>>
>>> Anyone else do anything more interesting than that for chipotle mayo?
>>> I'm guessing that more isn't necessary since the adobo sauce
>>> effectively provides whatever seasoning is needed.
>>>
>>> TIA.
>>>
>>> -S-
>>>
>>>
>> One often sees a bit of lime juice added to chipotle mayo.
>
> We keep lime juice around - like it in iced tea - so we'll give that a
> try. Thanks very much for the suggestion.
>
> -S-
>
>
I have a source of lime juice too, it's called fresh limes and they are
relatively inexpensive.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

In article <k4sbji$lbn$[email protected]>,
"Steve Freides" <[email protected]> wrote:

> Anyone else do anything more interesting than that for chipotle mayo?

Not so much easier as simpler. Ground dried chipotle. Use a 1/4-1/2
tsp per cup of mayo (vary heat to taste). Allow to set an marry for a
few hours in the fridge.


From here, a nice use for this mayo. Grill corn on the cob (there are
several techniques to choose from). Peel the husk back, glaze with this
chippy mayo, sprinkle with fine shredded parmesan cheese.

jt

Steve Freides wrote:
>
> My 15-year-old love the chipotle mayo they give out in little plastic
> container at the local take-out Mexican place - and so do I.
>
> So I asked, one time when I was there picking up an order, if they could
> tell me where to get chipotle mayo - the guy said they sell it at our
> local grocery store - so today, I looked, and even asked for help but no
> dice, they don't sell it.
>
> I broke down and ordered a few cans of Chipotle Peppers in Adobo Sauce
> on the Internet
>
> http://www.igourmet.com/shoppe/Chipo...dobo-Sauce.asp
>
> I then looked up a "recipe" which was pretty funny - take 1/2 cup of
> mayo, 2 chipotle peppers, and 1 tablespoon of the adobo sauce the
> peppers came in, put it all in a blender and mix it up. I think I
> probably could have figured that out for myself. Being a little
> sloppy getting the peppers out of the can probably yields a tablespoon
> of the sauce right there.
>
> Anyone else do anything more interesting than that for chipotle mayo?
> I'm guessing that more isn't necessary since the adobo sauce effectively
> provides whatever seasoning is needed.
>
> TIA.
>
> -S-

If you can find it there is a McCormick brand chipotle mayo (and
jalapeno and lime varieties) from Mexico that is fantastic. The
Albertson's around here carried it, but seem to have stopped so I need
to find another source before I run out.

On Sun, 7 Oct 2012 12:45:41 -0400, Steve Freides wrote:

> I broke down and ordered a few cans of Chipotle Peppers in Adobo Sauce
> on the Internet
>
> http://www.igourmet.com/shoppe/Chipo...dobo-Sauce.asp

You can't find chipotle peppers at a local grocery store? I would
think they would be fairly available in any Pudunk, USA.

Hellmans makes a chipotle mayo. It's in a squeeze bottle, not a jar.

> I then looked up a "recipe" which was pretty funny - take 1/2 cup of
> mayo, 2 chipotle peppers, and 1 tablespoon of the adobo sauce the
> peppers came in, put it all in a blender and mix it up. I think I
> probably could have figured that out for myself. Being a little
> sloppy getting the peppers out of the can probably yields a tablespoon
> of the sauce right there.

That sound potent. You may want to use at least a cup[ of mayo for
that much chipotle.

Try adding lime or orange juice concentrate.

-sw

On Sun, 07 Oct 2012 12:46:51 -0500, Andy wrote:

> Maybe an easier technique would be to separately puree the
> chipotle peppers in a coffee grinder.

Is he dumb or just plain stupid?

> Use a wax paper plate
> instead of the clear plastic cap then upside down the it all
> over the paper plate and grind a few seconds more. That will
> allow the puree to spill onto the plate. Then add the mayo and
> adobo sauce to the plate and fork combine it all together.

Or you could just do like normal, intelligent people and use a STICK
BLENDER.

Duh!

Tell us how you even manage to tie your shoes, Andy.

-sw

On Sun, 7 Oct 2012 12:45:41 -0400, Steve Freides wrote:

> Anyone else do anything more interesting than that for chipotle mayo?
> I'm guessing that more isn't necessary since the adobo sauce effectively
> provides whatever seasoning is needed.

Don't overlook sriracha mayo, either. It's even better than chipotle
mayo, IMO.

-sw

Sqwertz <[email protected]> wrote:

>You can't find chipotle peppers at a local grocery store? I would
>think they would be fairly available in any Pudunk, USA.

You can find the completely dried chipotles in 2- to 4-oz bags, in the
same aisle as the dried New Mexico peppers, dried Chile Negro,
dried arbol, etc. etc.

What I haven't seen in stores is fresher, yet still smoked, chipotles.
I would think for some purposes you would want the peppers still juicy.
This is the sort of thing a restaurant, or motivated home chef,
would be able to pull off.


Steve

On Sun, 7 Oct 2012 19:26:59 +0000 (UTC), Steve Pope wrote:

> Sqwertz <[email protected]> wrote:
>
>>You can't find chipotle peppers at a local grocery store? I would
>>think they would be fairly available in any Pudunk, USA.
>
> You can find the completely dried chipotles in 2- to 4-oz bags, in the
> same aisle as the dried New Mexico peppers, dried Chile Negro,
> dried arbol, etc. etc.

Strangely enough, I have never seen dried chipotles in a Mexican
market, only canned.

> What I haven't seen in stores is fresher, yet still smoked, chipotles.
> I would think for some purposes you would want the peppers still juicy.

Those would have a pretty short shelf life. Farmers market fare.

-sw

Sqwertz <[email protected]> wrote:

>On Sun, 7 Oct 2012 19:26:59 +0000 (UTC), Steve Pope wrote:

>> You can find the completely dried chipotles in 2- to 4-oz bags, in the
>> same aisle as the dried New Mexico peppers, dried Chile Negro,
>> dried arbol, etc. etc.

>Strangely enough, I have never seen dried chipotles in a Mexican
>market, only canned.

Right, I forgot about the canned ones. They are not that great
quality - a little slimy.

Steve

Steve Pope wrote:

> What I haven't seen in stores is fresher, yet still smoked, chipotles.
> I would think for some purposes you would want the peppers still juicy.
> This is the sort of thing a restaurant, or motivated home chef,
> would be able to pull off.

How about the tex-mex aisle? They come in cans around here, usually
immersed in tomato sauce.

On Sun, 7 Oct 2012 20:06:33 +0000 (UTC), Steve Pope wrote:

> Sqwertz <[email protected]> wrote:
>
>>On Sun, 7 Oct 2012 19:26:59 +0000 (UTC), Steve Pope wrote:
>
>>> You can find the completely dried chipotles in 2- to 4-oz bags, in the
>>> same aisle as the dried New Mexico peppers, dried Chile Negro,
>>> dried arbol, etc. etc.
>
>>Strangely enough, I have never seen dried chipotles in a Mexican
>>market, only canned.
>
> Right, I forgot about the canned ones. They are not that great
> quality - a little slimy.

Most of the cans are too tobaccoey for me. I still have a couple 2oz
and 5oz cans in the pantry for marinades. What I really like is the
San Marcos Brand Chipotle Sauce/salsa.

http://www.amazon.com/Empacadora-San.../dp/B000H23Z2Q

This **** rocks as a taco or burrito sauce. I always have 2-3 cans in
the pantry.

And I always have plenty of the dried tan colored "true" chipotles on
hand (from the White boy market). Dirt cheap at $5.88/lb.

http://www.flickr.com/photos/sqwertz...ream/lightbox/

-sw

George M. Middius wrote:
> Steve Pope wrote:
>
>> What I haven't seen in stores is fresher, yet still smoked,
>> chipotles. I would think for some purposes you would want the
>> peppers still juicy. This is the sort of thing a restaurant, or
>> motivated home chef,
>> would be able to pull off.
>
> How about the tex-mex aisle? They come in cans around here, usually
> immersed in tomato sauce.

I was in the ethnic hispanic section of the store, and where they keep
the regular mayo, with a hispanic employee of the store who I've seen
many times before, a nice, responsible adult. The chain was Stop 'N'
Shop, one of the more popular grocery stores around here. They just
don't carry it, neither the canned chipotle peppers in adobo sauce nor
chipotle mayo.

-S-

James Silverton wrote:
> On 10/7/2012 1:35 PM, Steve Freides wrote:
>> Jean B. wrote:
>>> Steve Freides wrote:
>>>> My 15-year-old love the chipotle mayo they give out in little
>>>> plastic container at the local take-out Mexican place - and so do
>>>> I. So I asked, one time when I was there picking up an order, if
>>>> they
>>>> could tell me where to get chipotle mayo - the guy said they sell
>>>> it at our local grocery store - so today, I looked, and even asked
>>>> for help but no dice, they don't sell it.
>>>>
>>>> I broke down and ordered a few cans of Chipotle Peppers in Adobo
>>>> Sauce on the Internet
>>>>
>>>> http://www.igourmet.com/shoppe/Chipo...dobo-Sauce.asp
>>>>
>>>> I then looked up a "recipe" which was pretty funny - take 1/2 cup
>>>> of mayo, 2 chipotle peppers, and 1 tablespoon of the adobo sauce
>>>> the peppers came in, put it all in a blender and mix it up. I
>>>> think I probably could have figured that out for myself. Being
>>>> a little sloppy getting the peppers out of the can probably yields
>>>> a tablespoon of the sauce right there.
>>>>
>>>> Anyone else do anything more interesting than that for chipotle
>>>> mayo? I'm guessing that more isn't necessary since the adobo sauce
>>>> effectively provides whatever seasoning is needed.
>>>>
>>>> TIA.
>>>>
>>>> -S-
>>>>
>>>>
>>> One often sees a bit of lime juice added to chipotle mayo.
>>
>> We keep lime juice around - like it in iced tea - so we'll give that
>> a try. Thanks very much for the suggestion.
>>
>> -S-
>>
>>
> I have a source of lime juice too, it's called fresh limes and they
> are relatively inexpensive.

I'm very happy for you. We generally go with fresh lemons but a jar of
lime juice because we don't use lime juice that often and we just end up
throwing them away.

-S-

jt august wrote:
> In article <k4sbji$lbn$[email protected]>,
> "Steve Freides" <[email protected]> wrote:
>
>> Anyone else do anything more interesting than that for chipotle mayo?
>
> Not so much easier as simpler. Ground dried chipotle. Use a 1/4-1/2
> tsp per cup of mayo (vary heat to taste). Allow to set an marry for a
> few hours in the fridge.
>
>
> From here, a nice use for this mayo. Grill corn on the cob (there are
> several techniques to choose from). Peel the husk back, glaze with
> this chippy mayo, sprinkle with fine shredded parmesan cheese.
>
> jt

Ground, dried chipotle - OK, I'll look for that, too.

-S-

Steve Freides wrote:

> Ground, dried chipotle - OK, I'll look for that, too.

McCormick has one, but like all their products, it's overpriced.

On Oct 7, 2:16*pm, Sqwertz <swe...@cluemail.compost> wrote:
> On Sun, 07 Oct 2012 12:46:51 -0500, Andy wrote:
> > Maybe an easier technique would be to separately puree the
> > chipotle peppers in a coffee grinder.
>
> Is he dumb or just plain stupid?
>
> > Use a wax paper plate
> > instead of the clear plastic cap then upside down the it all
> > over the paper plate and grind a few seconds more. That will
> > allow the puree to spill onto the plate. Then add the mayo and
> > adobo sauce to the plate and fork combine it all together.
>
> Or you could just do like normal, intelligent people and use a STICK
> BLENDER.
>
> Duh!
>
> Tell us how you even manage to tie your shoes, Andy.

But when you start out with canned chipotles and jarred mayo, it
doesn't matter much how you combine them.
>
> -sw

--Bryan