Smoked Paprika and Chipotle Sauce | Lemons in Salt
"This is creamy, thick, smooth, smoky, lemony, garlicky and then at the back of it, it's just spicy enough to make it worth eating. In the coming days, I served it as a sauce on grilled chicken, tossed with pasta, spread on hamburgers, thinned out as salad dressing, and as a chip and French fry dip. Recipe used courtesy of Shauna Ahern of Gluten Free Girl..."
INGREDIENTS
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2 cups mayonnaise (16 ounces)
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1 to 3 chipotles in adobo (from a can, use a bit of the sauce, too.)
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3 tablespoons smoked paprika
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2 garlic cloves, peeled, coarsely chopped
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1/2-2 teaspoons preserved lemon peel in salt, to taste, minced (See recipe below)
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