I'm not sure how complicated this recipe was when I started making it, but I'm pretty sure it at least had fresh lime juice in it. Now I just make the laziest version possible, and I don't think Sameer has ever been able to tell the difference. We use it as a spread on black bean burgers, and it makes the entire sandwich.
Ingredients
1-2 chipotles in adobo, from can (typically found in the Latin-American section of the grocery store's "international" aisle -- please note this calls for 1-2 actual chiles, NOT entire cans of them)
1 cup mayonnaise (substitute vegan mayo to make vegan)
garlic salt, to taste
juice of 1 lime
Directions
1. Put all ingredients in a food processor and blend. Serve immediately or store in a sealed container in the refrigerator for up to 2 weeks.
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