Recipe Source: Amor y Tacos by Deborah Schneider ($18.95, Harry N. Abrams, 2010) Ingredients 1⁄2 cup mayonnaise 2 tablespoon finely chopped chipotles in adobo 1 teaspoon fresh-squeezed lime juice 1 teaspoon water Directions Stir all ingredients in a small bowl. Notes The sauce keeps refrigerated for up to 1 week.