Chipotle anything is wonderful. This versatile smoky sauce/mayonnaise
will be a great addition to your condiments.
I think I'll have this on hand all the time

Here's what I did
http://www.kokoscornerblog.com/mycor...tle-sauce.html
or
http://tinyurl.com/zncw2um

In the meantime, here's the recipe.
I did add about a teaspoon of Mexican oregano that the recipe didn't
call for. I'm glad I did, it's great.

Chipotle Sauce

1 7.5-ounce can Chipotle Peppers in Adobo
1 cup olive oil
4 large garlic cloves, peeled
1 large egg
1 egg yolk
1/2 teaspoon coarse salt, or to taste

This smoky dipping sauce is good with fish and shellfish (especially
shrimp and scallops).
1. Place the contents of the can of Chipotle Peppers in Adobo in a
blender and puree.
Sieve the puree to remove the chile skins and seeds and reserve the
remaining puree.
2. Heat 3 tablespoons of the oil in a small skillet over medium heat
and saute the whole garlic cloves 4 to 5 minutes, until they are deep
golden brown and softened.
3. In the workbowl of a food processor place 2 tablespoons spoons of
the reserved chile puree, 1 whole egg, 1 egg yolk, and the sauteed
garlic cloves.
Process to a smooth puree, slowly adding the remaining oil.
You should end up with a sauce a little thicker than heavy cream, but
not as thick as a mayonnaise.
Add salt to taste and refrigerate until ready to use.

Susan D. Curtis. Santa Fe School of Cooking Cookbook

koko

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Food is our common ground, a universal experience
James Beard