Chipolte Aioli

Really. This little condiment deserves its own little post. A full-on shout-out.

This is my new favorite condiment: homemade mayonnaise with chipolte in adobe and lime juice. So brilliant with fish cakes, fish tacos, enchiladas, crab cakes, and a myriad of other southwestern inspired dishes.

Make Mayo. (Or don’t. Buy your favorite kind and use that instead). Use 1 cup.

Add 2 T chopped chipolte in adobo (ask your grocers, they will most likely have it. It comes in a can).

Mix in juice of 1/2 lime.

To be really fancy: put in squirt bottle and dress the plate or top of your enchiladas with ‘fancy sauce.’ (Like in these enchiladas or fish cakes).