Macayo's Baja Sauce Recipe
This simple Macayo's Baja Sauce Recipe uses chipotle, lime, and spices. Ideal to drizzle, spread, or dip on your favorite food.
Equipment
- Mixing bowl
- Whisk (or small blender/food processor for extra smoothness)
- Cutting board & knife
- Measuring spoons and cups
- Citrus juicer (or just squeeze by hand)
Ingredients
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 2 chipotle peppers in adobo plus 1 tsp adobo sauce
- 1 garlic clove minced
- Juice of 1 lime
- ½ tsp ground cumin
- ½ tsp chili powder
- ¼ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- Optional: pinch of sugar
- Optional garnish: chopped cilantro
Instructions
- Take out two Chipotle peppers from the adobo. Roughly chop them. Remember a spoon of that smoky adobo sauce--gold liquid.
- Mayonnaise and sour cream may be mixed in a mixing bowl until smooth. It is the waffling background to all the showy tastes.
- Add the chopped chipotles, adobo sauce, garlic, lime juices, cumin, chili powder, smoked paprika, salt, and pepper.
- To make the consistency smoother, blitz it all in a blender or food processor. If you prefer it chunkier, then just whisk it until you see it is well combined.
- The most important step of all! Use another chipotle to add brightness, add another chipotle to add spiciness, or add a pinch of sugar to soften it down.
- Refrigerate and cover for at least 30 minutes. The flavours enrich as well as marry well during rest.
- Spoon it, drizzle it, dip it-- this is a nonjudging sauce.