Chipotle Salsa

a bowl of spicy chipotle sauce
Recipe Source: 
Amor y Tacos by Deborah Schneider ($18.95, Harry N. Abrams, 2010)


  • 12 cup mayonnaise
  • 2 tablespoon finely chopped chipotles in adobo
  • 1 teaspoon fresh-squeezed lime juice
  • 1 teaspoon water


  1. Stir all ingredients in a small bowl.


The sauce keeps refrigerated for up to 1 week.


Deborah Schneider

Deborah Schneider is the executive chef/partner of SOL Cocina in Newport Beach, CA, and was dubbed "the reigning queen of San Diego chefs" by Bon Appétit. She is the author of the James Beard-nominated Cooking with the Seasons at Rancho La PuertaAmor y Tacos, ¡Baja! Cooking on the Edge, which was one of Food & Wine's Best of the Best of 2006; and is the coauthor of Williams-Sonoma's Essentials of Latin Cooking.