One of the happiest taste discoveries
I've made over the past decade is that of the chipotle chile. Made from dried
and smoked jalapeño peppers, the distinctive flavor is smoky, sweet, and slightly
hot, and I can't seem to get enough of it. I have chipotle chili powder in my spice rack,
dried chipotles in my pantry, and I always have a can of chipotle peppers in
adobo sauce in my supply of canned goods. The "Chipotle Aioli" (Page
556) combines Vegan Mayonnaise
with canned chipotle chilies, garlic, smoked paprika, and lemon juice for the
most luscious spread I've had in a long time. The recipe also calls for olive
oil, but I completely omitted this and didn't miss it at all, the other flavors
make this aioli so vibrant. And, if you don't want to open an entire can of
chilies to use just a couple, you can use ½ to 1 teaspoon of chipotle chili
powder, and that works just as well. The first time I made this I used it as a
dressing for a salad I put together from hominy, corn, black olives, and green
onions - a wonderful combination of flavors! But you'll find many uses for this,
from a topping for Mexican food, veggie burgers, sandwiches, rice and beans,
grilled vegetables…you get the idea!
Keeping it "McDougall Friendly"
Use oil free mayonnaise as the base, such as the Vegan
Mayonnaise in this book (with my changes).
Omit adding any extra oil to the aioli - you don't need it, and you
won't miss it.