Chipotle in adobo
Whole smoked-dried chipotles simmer in a tomato, vinegar and spice adobo: a Mexican condiment with smoky heat and a sauce that seasons the chile as it softens.
Modern method
Chipotle mayonnaise
A contemporary, untested mix of finished mayonnaise, mashed canned chipotle in adobo and lime juice, given as starting amounts per 100 g mayonnaise.
A modern smoky mayonnaise
This version combines 100 g finished mayonnaise with 8 g mashed canned chipotle in adobo and 3 g lime juice. The supplied archive marks these as starting amounts, not tested proportions. A contemporary published recipe confirms that mayonnaise, canned chipotle and lime are used together, but it does not validate this ratio. No inspected source assigns this exact mixture a traditional origin or a regional history, so it should be presented as a modern serving combination.
Chipotle usually means ripe jalapeño peppers that have been smoke-dried. This recipe does not call for dry chipotle, fresh jalapeño or a homemade adobo: it specifies canned chipotle in adobo, mashed. The contents and seasoning of cans vary, so the amount is not a uniform measure of heat or acidity.
Sources for this section
The base and the additions
Mayonnaise is a semisolid oil-in-water emulsion. In conventional egg mayonnaise, yolk components help stabilize dispersed oil droplets in a water-based phase. A finished mayonnaise contributes its own oil, acid, seasoning and texture; it is not an unseasoned blank. Commercial and homemade bases differ, and this archive formula does not select a particular brand or base recipe.
Mashing helps spread the canned pepper and its adobo evenly through the sauce. Lime juice brings citrus aroma and sharpness. Its 3 g amount is for flavour, not a measured preservation control. The combined mixture has no reported pH, viscosity or shelf-life test.
Sources for this section
Mixing and serving
Weigh the three ingredients and combine them with a clean utensil until evenly mixed. The archive gives no timed mixing instruction, final yield, equipment specification or validated scaling. Its note suggests reducing the chipotle for a milder batch; because cans vary, any changed amount should be treated as a new trial.
Taste a small amount with the intended food. Serve from a clean portion and keep the rest separate from dipped utensils. The cited recipe establishes contemporary flavour use, not a customary dish for this exact formula. It remains a fresh, non-fermented condiment: mixing a canned pepper product into mayonnaise does not create a new fermentation.
Sources for this section
Egg handling and chilling
Use a commercial mayonnaise in line with its label or make the base with pasteurised egg. Keep hands, bowls and utensils clean, prevent cross-contamination and return the sauce to refrigeration promptly. Once additions are mixed into a commercial product, the original jar's opening date is not a tested shelf life for this new sauce.
The archive's 24-hour working policy is a cautious house rule for unvalidated prototypes, not a measured safe life or a universal mayonnaise limit. No shelf-life study, pH test or canning method is established for this mixture. Lime, smell, taste and appearance do not prove safety.
History
The supplied research archive marks this as an original untested serving combination. The cited public recipe source documents the flavour pairing but does not establish an origin or historical attestation for this exact ratio.
Ingredients
Scaling: source batch only
Finished mayonnaiseUse commercial mayonnaise according to its label, or a homemade base made with pasteurized egg.
100 g
Canned chipotle peppers in adobo, mashedMash canned chipotle in adobo.
8 g
Lime juice
3 g
Method
Risks and precautions · Standard risk
Salmonella from an untreated raw-egg mayonnaise base
The mixture is uncooked. A homemade mayonnaise base can contain raw egg; the formula does not cook it.
Hazard sourceUse commercial mayonnaise according to its label, or make the base with pasteurized egg. Clean hands and utensils before and after handling egg-containing food.
Control sourceRefrigerate promptly, keep the mixture cold and follow the base’s label instructions.
Control sourceThis is an untested, non-fermented serving mixture with no measured shelf life.
The 24-hour working window in the supplied research archive is a conservative planning policy for unvalidated prototypes, not a validated limit or a universal mayonnaise shelf life.
The flavoured mixture is new food and does not inherit the base mayonnaise’s open-jar date.
Do not treat lime juice, vinegar, chilli or wasabi as a preservation step.
- Measure 100 g finished mayonnaise, 8 g canned chipotle peppers in adobo, mashed, and 3 g lime juice.
- Combine in a clean bowl with a clean utensil until evenly mixed. The cited recipe archive does not report a timed mixing method.
- Taste a small portion with the intended food and serve promptly. Keep the remaining mixture chilled; do not return served sauce to its container.
Conditions
Temperatureup to 5°C
Temperature controlRefrigerated
Places
Unknown
Relationship not established · Place not establishedThe cited recipe demonstrates a contemporary flavour combination but does not establish a documented place of origin for this specific archive formulation.
Related
Made from
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Sources
Martha StewartFlavour combination · Method
Chipotle MayonnaiseThe recipe combines mayonnaise, canned chipotle in adobo and lime; its published quantities and extra ingredients differ from this untested starting ratio.
Cited in: A modern smoky mayonnaise; Mixing and serving
U.S. Food and Drug AdministrationSafety guidance
What You Need to Know About Egg SafetyUse eggs treated to destroy Salmonella or pasteurized egg products in recipes served raw or undercooked.
Food Standards ScotlandStorage guidance
Chilling foodKeep the refrigerator between 0°C and 5°C; chilling slows bacterial growth but does not always stop it; follow package storage instructions and return food to the refrigerator promptly.
Cited in: Egg handling and chilling
U.S. Food and Drug AdministrationSafety guidance
What You Need to Know About Egg SafetyUse pasteurized eggs or egg products in foods served raw or undercooked.
Cited in: Egg handling and chilling
Food Standards ScotlandSafety guidance
Advice on the safe storage, handling and use of eggs for cateringUse suitable pasteurised egg products in uncooked dishes and prevent cross-contamination.
Cited in: Egg handling and chilling
Food Science & NutritionFood science
Challenges and approaches for production of a healthy and functional mayonnaise sauceMayonnaise is an oil-in-water emulsion; egg yolk contributes to stability.
Cited in: The base and the additions