Pink Chili Mayo
- 1 1/2 cups mayonnaise
- 1 1/2 cups sour cream
- 2 canned chipotle peppers in adobo sauce
- Juice 1/2 lime
- Kosher salt and freshly ground black pepper
Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.
Submitted By: Dellaina
Original Source: www.FoodNetwork.com, Tyler Florence
Serve with Crispy Fish Tacos. This recipe makes TONS. I'd cut it in half if you don't plan on using it for something else later on in the menu plan that week.