INGREDIENTS:
– 1/2 cup mayo (or use sour cream, vegan mayo Veganaise, or make with silken tofu)
– 1 tablespoon water
– 1-2 teaspoons lime juice (to taste)
– Salt and pepper to taste
– 1/2 teaspoon chili powder
– 1 teaspoon smoked paprika
– 1/8-1/4 teaspoon ground chipotle powder (or use one chipotle pepper from a can, blending it with the mayo in a blender, or stir in 1-3 teaspoons of smoky adobo sauce from the can)
INSTRUCTIONS:
1. Combine all ingredients in a small bowl. Start conservatively with the chipotle, as you can always add more. Whisk until smooth with a fork or tiny whisk.
2. Taste and adjust salt, heat, and spices to your liking.
3. Store in a small jar in the fridge or a squirt bottle for easy use.
4. Keeps up to 2 weeks.
FOR VEGAN VERSION:
Replace the mayo with half a package (about 6 ounces) of silken tofu. Leave out the water and add 2 tablespoons olive oil. Increase salt to 1/2-3/4 teaspoon, add 1/4 teaspoon sugar, and 1 teaspoon apple cider vinegar (in addition to lime juice). Blend all ingredients, including chipotle or adobo sauce, in a food processor until smooth. Adjust salt, heat, and lime as needed.