Manageability – Not crazy hard.
A good hush puppy requires a good dippin’ sauce. That’s just science. And for us we went with the chipotle aioli from Savory Experiments. Girl, it’s real good.
I normally don’t love an aioli because they are so mayonnaise-heavy, and mayonnaise is vomit. But this aioli has a really great balance between the lime and cilantro, and obviously a big kick from the adobo. Blending the chipotle chilies is kind of difficult, because they are slimy little fuckers, and the blades kept kicking them to the sides of the blender. I had to hand-stir and pulse the chilies several times to get them consistently “paste-like”. Also, this recipe says she used the whole can of chilies? Homie must be trippin’. I only used 1/2 the can and I almost hit the wall on heat. Definitely go one spoonful at a time.
In all, a tangy and spicy aioli worthy of hush puppies.
Ingredients
- 3-6 chipotle chiles in adobo sauce (THREE)
- 2 teaspoons lime juice
- 1 cup mayonnaise
- 1 tablespoons cilantro , chopped and optional
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Instructions
- In a small food processor (or blender), puree chipotle peppers and adobo sauce for 30 seconds. It should be thick and paste like, it will not be smooth. Transfer to a separate bowl.
- Without cleaning the food processor, add remaining ingredients including lime juice, mayonnaise, cilantro (optional) fine sea salt and ground black pepper.
- Add 1 tablespoon of chipotle peppers at a time until the desired taste is achieved. You are much better off adding in small amounts and taste testing along the way (AND I AGREE).
- Refrigerate at least 30 minutes until served.