Ingredients:

  • 1/2 cup high-quality mayonnaise
  • 1/2 cup full-fat sour cream
  • 1 tbsp freshly squeezed lime juice
  • 2 tbsp chipotle peppers in adobo sauce, finely minced
  • 2 tsp adobo sauce
  • 1 tsp granulated sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt

Instructions:

  1. Prepare peppers. Finely mince 2 tbsp of chipotle peppers until they form a thick, jam like paste. Note: This ensures no one gets a giant heat bomb in one bite.
  2. Combine bases. In a medium bowl, whisk 1/2 cup mayonnaise and 1/2 cup sour cream until the mixture is streak free and silky.
  3. Incorporate aromatics. Add 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cumin, and 1/2 tsp smoked paprika.
  4. Add heat. Fold in the minced chipotles and 2 tsp of the adobo sauce from the can.
  5. Brighten mix. Pour in 1 tbsp freshly squeezed lime juice. Note: The acid will slightly thin the dairy, which is normal.
  6. Balance flavors. Add 1 tsp sugar and 1/4 tsp salt, whisking vigorously for 60 seconds.
  7. Evaluate consistency. If the sauce is too thick for your liking, add a teaspoon of water at a time until it reaches a drizzling state.
  8. The Cold Cure. Cover the bowl tightly and refrigerate for 30 minutes. Wait until the color deepens to a sunset orange before serving.