Ingredients:

  • 120ml Quality Mayonnaise
  • 120ml Full-fat Sour Cream
  • 30ml Greek Yogurt
  • 2.5 Whole Chipotle Peppers in Adobo Sauce
  • 30ml Adobo Sauce
  • 5ml Smoked Paprika
  • 1 Large Lime, juiced and zested
  • 2 cloves Garlic, minced
  • Sea salt, to taste
  • 1.25ml Ground Cumin

Instructions:

  1. Prepare the garlic. Mince your 2 garlic cloves as finely as possible. Sprinkle a pinch of your measured sea salt over them and use the side of your knife to scrape and press the garlic into a smooth paste.
  2. Zest the lime. Use a microplane to remove the bright green outer layer of the lime directly into your blender jar. Avoid the white pith, which is bitter.
  3. Juice the lime. Squeeze the juice of the entire lime into the blender. You should get about 30ml to 45ml of juice.
  4. Add the dairy. Measure out the 120ml of mayonnaise, 120ml of sour cream, and 30ml of Greek yogurt. Add them to the blender.
  5. Incorporate the peppers. Place the 2.5 chipotle peppers and the 30ml of adobo sauce into the mix. Note: This is the primary heat source, so adjust the pepper count if you’re sensitive.
  6. Spice it up. Add the 5ml of smoked paprika and the 1.25ml of ground cumin.
  7. Final seasoning. Toss in the remaining sea salt.
  8. Blend on high. Process the mixture for about 45 to 60 seconds until the sauce looks smooth and shows mahogany flecked colors.
  9. Taste and adjust. Dip a spoon in. If it needs more punch, add a tiny splash more lime. If it’s too hot, add another dollop of sour cream.
  10. Chill for depth. Transfer the sauce to a glass jar. Let it sit in the fridge for at least 30 minutes until the flavors marry and the cumin softens.