Combine chile(s), sauce, and green onions in the bowl of a food processor. Process for 30 seconds, or until chopped. Add mayonnaise and process for about 30 seconds, or until ingredients are blended and smooth.
Transfer to a 1-cup-capacity jar with lid. It will keep in the refrigerator for up to 2 weeks.
As a dipping sauce: Serve with raw or cooked vegetables; drizzle over tacos, burritos, or wraps; or offer with Baked Onion Rings (page 24).
As a dressing: Thin the sauce with 1 tablespoon freshly squeezed lemon juice to make it the consistency of vinaigrette, for tossing with salads.
YOU’VE GOT OPTIONS
Each brand of chiles in adobo sauce is different: some have a lot of sauce, some not so much. If the can or jar that you have doesn’t have enough sauce to use in this recipe, you can use prepared barbecue sauce (ketchup will also work) in place of the adobo sauce.
If you really love the smoky heat of chipotle chiles, go ahead and use 2 or even 3 large ones in this recipe.
Makes 1 Cup
1 large or 2 small canned chipotle chile(s) in adobo sauce (see options)
1 tablespoon adobo sauce (see options)
1 green onion, thinly sliced, or 2 tablespoons chopped onion
1 cup Vegan Mayonnaise (page 43), or store-bought
From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.