Grandma's" angry mayonnaise " that would be me"

Irisa Raina 9


This was one of those “recipes” that I created for one of my grandsons. He could be called a chili head “much like his grandma “ . You can control the heat “more or less” by how many peppers and sauce you use.

I'm not sure why I used this image on the label but my grandson got a kick out of it....:-)))))

This is not only good on sandwiches but on burgers and as a topping for chicken, or fish.

★★★★★ 1 vote
10 Min


1 -30 oz jar mayonnaise i use kraft but you can use what ever your favorite brand is. “ not the one with olive oil “
1 – 7.5 ounce can chipotle in adobo sauce. if you want it to sizzle use two cans of peppers and sauce.
zest from one lime
juice from one lime


1In a strainer with a coffee filter in it, over a bowl, put the mayo in it to drain over night in the refrigerator, discard the liquid.
2The next day empty the whole can of chipotle and adobo into a food processor or blender. Process for about 45 seconds to make sure the peppers are minced . Add the lime juice, zest and mayonnaise. Process for about one minute longer, to make sure this is completely mixed.
3If you don’t want the peppers in the mayo, you can take the peppers out and use only the adobo sauce but you’ll want to use TWO CANS OF THE SAUCE, and refrigerate or freeze the peppers.
4At this point you can either put this back into the washed mayo jar or in one clean qt. Mason jar.
5Heat index medium
Refrigerate after opening!

About this Recipe

Course/Dish: Spreads, Dressings
Dietary Needs: Vegetarian
Other Tag: Quick & Easy