Smoked Paprika and Chipotle Sauce
This is creamy, thick, smooth, smoky, lemony, garlicky and then at the back of it, it's just spicy enough to make it worth eating. In the coming days, I served it as a sauce on grilled chicken, tossed with pasta, spread on hamburgers, thinned out as salad dressing, and as a chip and French fry dip. Recipe used courtesy of Shauna Ahern of Gluten Free Girl
- 2 cups mayonnaise 16 ounces
- 1 to 3 chipotles in adobo from a can, use a bit of the sauce, too.
- 3 tablespoons smoked paprika
- 2 garlic cloves peeled, coarsely chopped
- 1/2-2 teaspoons preserved lemon peel in salt to taste, minced
IMPORTANT NOTE: It IS possible to overprocess this sauce. If you let it go too long in the blender, the mayonnaise will 'break' and separate. You don't want that to happen, so only process 'til smooth! Oh, and I find that little tiny bits of chipotle in the sauce are quite pleasant!
Combine all ingredients in the blender jar and let it run on high until smooth. Scrape into a bowl and refrigerate until ready to serve. This stores very well in the refrigerator in a tightly sealed jar.