Ingredients
Method
- In a small bowl or food processor, whisk together the mayonnaise and sour creamuntil smooth. This blend ensures a rich texture that sticks to food while maintaining a cooling, tangy finish.
- Ina small bowl or food processor, whisk together the mayonnaise and sour creamuntil smooth. This blend ensures a rich texture that sticks to food while maintaining a cooling, tangy finish.
- Squeeze the fresh lime juice into the mixture and add the minced garlic, seasalt, smoked paprika, and cumin. The fresh garlic provides a sharp hit that rounds out the deep, smoky flavors of the spices.
- Pulse the mixture in a blender or food processor for thirty seconds until it reaches a silky, uniform orange consistency. If you don't have a blender, mincethe peppers into a paste and whisk vigorously by hand.
- Transfer the sauce to an airtight glass jar and refrigerate for at least two hours. This resting period is vital as it allows the garlic to mellow and the smoky chipotle flavors to fully infuse the cream.
Notes
The biggest mistake is over-spicing. It is easy to add more heat, but very difficult to take it away. Start with one or two peppers and taste as you go. If you make it too spicy, you can fix it by adding another spoonful of sour cream or a bit more mayonnaise.
Another issue is using old garlic. If the garlic has a green sprout in the center, it will make the sauce taste bitter and harsh.
Finally, make sure your sour cream is not too watery. Some brands have a lot of liquid on top; be sure to drain that off or stir it in well before measuring. Excess water will make the sauce runny and it won't cling to your food.