Whenever we have Mexican food, I generally serve it with sour cream. Then… I discovered how to spice that up a bit with chipotle.
I find that spicing up the sour cream has two benefits. First, anyone over the age of 15 usually approves whole-heartedly. Second, it keeps my spice-wary children from eating a dinner that consists of just sour cream. They have to dilute it with something else… like beans. And cheese.
A few years ago, I purchased the Chevy’s Fresh Mex cookbook, which expanded my horizons a bit. Chevy’s Rio Bravo restaurants operate on a “no cans” policy, which means that they make everything from scratch. This is their ‘official’ cookbook… which contains some shortcuts involving cans as well as the ‘original’ recipes.
The canned ‘shortcut’ to this recipe is quite simple:
- Go to the Mexican foods aisle in the grocery store.
- Pick up a can of “chipotle peppers in adobo sauce”.
- Blend these to a paste in blender. Do NOT sample it straight, unless you don’t value your molars, or any other facial features.
- If you don’t care if your eyebrows blow clean off your face, grab a spoon and dig in.
- Freeze in 1 tablespoon dollops, unless you plan to use the whole batch in one go. I use an ice cube tray… which makes them more uniform, but stains the tray.
- Seal in ziplock or vacuum sealer.
- Use when needed.
I’ve found that freezing peppers reduces the heat by a good 25-30%.
At any rate – to make this dip, you simply combine:
- 1 part mayonnaise (approx. ½ to 1 cup)
- 1 to 2 parts sour cream. I generally err on the side of a 1:2 ratio of mayo to sour cream.
- 1 cube chipotle puree, defrosted. Generally these will defrost in half an hour if left to their own devices in a bowl on the counter. When defrosting in the microwave, it only takes about 10 seconds.
Whisk sour cream, mayo and chipotle together.