Homemade Chipotle Mayonnaise with Grilled Vegetables
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
1 egg, left at room temperature for 30 minutes
2 Tablespoon freshly squeezed lime juice
1 Teaspoon Dijon mustard
1 Tablespoon chipotle chile, rehydrated in hot water first
½ Teaspoon sea salt
¾ cup olive oil
2 zucchini, ends removed and cut in half lengthwise
3 bell peppers, cut in half and seeds removed
1 onion (Vidalia), ends removed, peeled, and cut into slices
Crack the egg and place in the blender. Add the rest of the ingredients except the olive oil. Blend until smooth.
With the blender running, slowly add the olive oil in a drizzle. Increase the speed to 3 or 4, and continue blending until the mayonnaise is completely emulsified.
Place in a container and refrigerate until you’re ready to use it. This mayonnaise recipe keeps for 4-5 days. Prepare the vegetables as directed and grill over medium heat until just tender (about 10 minutes). Serve immediately with Chipotle Mayonnaise.
Adapted from gi365.info