Chipotle Salsa
- 1⁄2 cup mayonnaise
- 2 tablespoon finely chopped chipotles in adobo
- 1 teaspoon fresh-squeezed lime juice
- 1 teaspoon water
- 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 Puerta, Amor 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.
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