This topic came up some weeks ago. I ran across this recipe in The
Sunset Cookbook last night and thought it might be of some interest
here.

Chipotle Tartar Sauce
Rinse 2 tbsp. canned chipotle chiles in adobo sauce and discard seeds
and veins. In a blender, puree chiles with 1 cup mayonnaise and 1/4
cup each sweet pickle relish and chopped onion until smooth. Makes
1 1/3 cups
Janet US

Sqwertz > wrote in news:j4h4qxar9lt2
:


>> I'm still waiting for an excuse to make my chipotle mayo. I was
>> planning on tacos tonight - maybe I could use it as a taco sauce...
>> That would probably work, Creamy taco sauces are all the rage
>> nowadays. Stay tuned - News at 10.
>

I just took the "Fish 101" course at Sur le Table a couple of days ago and
fish tacos was one of the courses we made. It featured what the chef
called "chipotle sauce" and was made with sour cream rather than mayo.
Quite tasty.

On Thu, 18 Oct 2012 08:21:48 GMT, Alan Holbrook >
wrote:

>Sqwertz > wrote in news:j4h4qxar9lt2
:
>
>
>>> I'm still waiting for an excuse to make my chipotle mayo. I was
>>> planning on tacos tonight - maybe I could use it as a taco sauce...
>>> That would probably work, Creamy taco sauces are all the rage
>>> nowadays. Stay tuned - News at 10.
>>
>
>I just took the "Fish 101" course at Sur le Table a couple of days ago and
>fish tacos was one of the courses we made. It featured what the chef
>called "chipotle sauce" and was made with sour cream rather than mayo.
>Quite tasty.
I think that I would prefer the sour cream version.
Janet US

Alan Holbrook wrote:
> Sqwertz > wrote in news:j4h4qxar9lt2
> :
>
>
>>> I'm still waiting for an excuse to make my chipotle mayo. I was
>>> planning on tacos tonight - maybe I could use it as a taco sauce...
>>> That would probably work, Creamy taco sauces are all the rage
>>> nowadays. Stay tuned - News at 10.
>
> I just took the "Fish 101" course at Sur le Table a couple of days ago and
> fish tacos was one of the courses we made. It featured what the chef
> called "chipotle sauce" and was made with sour cream rather than mayo.
> Quite tasty.

That reminds me. I saw a seasoning blend today that said it was
chipotle something or other. Curious, I looked at the
ingredients. Liquid smoke. Nothing related to a chipotle.
Needless to say, back it went on the shelf.

--

On Thu, 18 Oct 2012 22:43:58 -0400, "Jean B." > wrote:

> I saw a seasoning blend today that said it was
> chipotle something or other. Curious, I looked at the
> ingredients. Liquid smoke. Nothing related to a chipotle.
> Needless to say, back it went on the shelf.

The smoke was there to imitate the smokiness of chipotle from a can, I
guess. It's too smoky for me, so I don't use it... people have said
you can buy them dried and I think I've seen them but I have no
interest. In fact, I avoid anything "chipotle" because the smoke
always overwhelms any other flavor.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

sf wrote:
> On Thu, 18 Oct 2012 22:43:58 -0400, "Jean B." > wrote:
>
>> I saw a seasoning blend today that said it was
>> chipotle something or other. Curious, I looked at the
>> ingredients. Liquid smoke. Nothing related to a chipotle.
>> Needless to say, back it went on the shelf.
>
> The smoke was there to imitate the smokiness of chipotle from a can, I
> guess. It's too smoky for me, so I don't use it... people have said
> you can buy them dried and I think I've seen them but I have no
> interest. In fact, I avoid anything "chipotle" because the smoke
> always overwhelms any other flavor.
>

Yes, I agree about why the smoke was there, but one would think
that it should have actually contained chipotles! (I like
them--but the brands vary a lot.)

--