Chipotle Remoulade > Canyon Cafe
Yield: about 1 1/4 cups
2 tablespoons chopped chipotle chiles in adobo sauce (see note)
1 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon finely minced celery
2 teaspoons finely minced onion
1 tablespoon ketchup
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons minced garlic
1. In a blender or food processor, combine chipotles and mayonnaise; process by pulsing just until puréed. Transfer to a bowl.
2. Stir in relish, celery, onion, ketchup, Worcestershire and garlic. Cover and chill.
Per tablespoon: 85 calories; 9g fat; 1g saturated fat; 5mg cholesterol; no protein; 1g carbohydrate; 0.5g sugar; no fiber; 180mg sodium; 2mg calcium.
Note: Empty the contents of a can of chipotles in adobo sauce into a blender or food processor. Pulse until chopped. Freeze the unused portion.