Pink Chili Mayo

By mona

For fish tacos

Ingredients

• 1 1/2 cups mayonnaise
• 1 1/2 cups sour cream
• 2 canned chipotle peppers in adobo sauce
• Juice 1/2 lime
• Kosher salt and freshly ground black pepper

Preparation

Step 1

Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.