Chipotle Mayo

Who doesn’t love an awesome sauce? Sauces are so easy to make and can easily be the star of any dish. I made this chipotle mayo for sheet pan shrimp fajitas originally. But I quickly realized that this sauce can be used on so many things. Give this super easy sauce a try. A few roasted vegetables, mayo and chipotle sauce is all it takes to make this killer sauce. Chipotle mayo will become a staple in your refrigerator.

Start by roasting your veggies. I use a half an onion or whole shallot, whatever I have on hand, garlic and a jalapeño pepper for a little bite. You can find directions for roasted garlic here. As for the onion and jalapeño, you will roast those the same way. Preheat your oven to 400 degrees. Cut the jalapeño the long way and remove the seeds and ribs. Cut the onion into large pieces. Drizzle generously with olive oil and sprinkle with salt. Wrap it up into a little pack, and bake for about 30 minutes.

Once your veggies are roasted, squeeze the garlic cloves out of the peels, and add it to a blender, along with your roasted onions and jalapeño. Then add the mayo, chipotle sauce, and about lime juice. I forgot to picture the lime in the original photo… so here it is. Lime is very important, as the citrus adds a brightness to the sauce that is so necessary.

Blend it all together until smooth. You can use this sauce for just about anything! Use it on wraps, salads, tacos…whatever!

Chipotle Mayo

This spicy mayo is the perfect pairing for just about anything!
5 from 1 vote
Prep Time 2 minutes
Cook Time 35 minutes
Total Time 37 minutes
Course Sauce
Cuisine Mexican
Servings 12 Servings
Calories 140 kcal

Equipment

  • 1 blender
  • Measuring spoons and cups
  • Oven
  • Tin foil

Ingredients
  

  • 1 jalapeno
  • 1 shallot or small onion
  • 1 head garlic
  • 1 Can chipotle sauce
  • 1 lime
  • olive oil
  • salt

Instructions
 

  • Preheat oven to 400 degrees.
    Peel your shallot and quarter it. Cut your jalapeño in half the long way and remove the seeds and ribs. Cut the top off of your garlic.
    Put all items in tin foil, drizzle generously with olive oil and sprinkle with salt.
    Wrap the foil around the veggies so the oil doesn’t spill out. Place in your oven and roast for about 35 minutes or until all items are soft.
    Remove from oven and let cool.
    To a blender, add 1 cup of mayonnaise, one small can of chipotle sauce and your roasted veggies (remove shells from garlic). Squeeze the juice of half a lime and blend. Salt to taste.
    Use this sauce for tacos, fajitas, veggie bowls… anything you want! It’s that good.
Keyword aioli, chipotle mayo, roasted pepper aioli, spicy sauce

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