Roasted Red Potatoes with Chipotle Mayo

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.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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Serves: 4

For the roasted potatoes:
12 small to medium red potatoes, cut into wedges
¼ cup olive oil
⅛ tsp cayenne pepper (optional)
1 tbsp fresh chopped dill for garnishing

For the Chipotle Mayo:
1 cup mayonnaise
2 chipotle peppers, rehydrated in hot water, then drained
juice from ½ lime
salt and pepper to taste (about ¼ tsp each)

Roasted red potatoes:
Preheat oven to 400 F (218 C). Line a baking sheet with aluminum foil or parchment paper. In a bowl combine potatoes, olive oil and seasoning. Toss to coat evenly. Transfer to baking sheet and spread out into one layer.
Roast potatoes for 45 minutes to 1 hour, flipping twice, until golden and fully cooked.
Remove from the oven and season with salt to taste. Garnish with chopped dill.

For the Chipotle Mayo:
Combine all ingredients in a blender )food processor) and blend until smooth.

Adapted from a recipe on cooking