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1/2 cup good quality mayonnaise 1 T. canned chipotle chiles in adobo, with sauce 1 T. fresh lemon or lime juice Dash of salt
Puree 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. The mixture will keep for 2 weeks in the refrigerator. This sunny orange mayonnaise carries a touch of smoky fire from the chipotle chiles, but it won't singe you. fire breathers can add more of the potent chipotles to crank up the heat. If you don't have a squeeze bottle, just drizzle the mayonnaise on the nachos using a spoon. Cans of chipotle chiles in adobo sauce are sold in the Mexican food aisle. Makes a generous 1/2 cup. Source: Unknown