There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
Chipotle is a jalapeño chile that has been dried by smoking it very slowly under low heat. It frequently forms the base of a sandwich spread, especially in the Southwestern United States. This recipe makes about 12 sandwiches, and you can vary the amount of chipotle according to your taste.
- Measuring cup
- 1 cup mayonnaise
- 3 tsp. dijon mustard
- 1 lime
- 1 clove garlic
- 6 tsp. chipotle chile in adobo sauce
Add 1 cup of mayonnaise and 3 tsp. of mustard to a mixing bowl.
Slice open a lime and squeeze out the juice into a small cup. Add 3 tsp. of the lime juice to the mixing bowl.
Remove the skin from a clove of garlic and mince it with a small paring knife. Add 1 ½ tsp. of the minced garlic to the mixing bowl.
Add 6 tsp. of chipotle in adobo sauce to the mixing bowl.
Mix the ingredients thoroughly. Cover the mixing bowl and chill before serving. Use southwest chipotle sauce on sandwiches or salads. Keep the sauce refrigerated.
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