Chipotle Sandwich Sauce
A tangy mayonnaise-based sauce with a slight spicy kick. Ideal for sandwiches.
- 16 ounces of mayonnaise
- 1 (7 ounce) can of chipotle salsa
- 2 ounces of Dijon mustard
- 2 tbsp of granulated garlic
- 1 ounce of lime juice
- Combine all the ingredients together in a bowl.
- Stir thoroughly until the sauce is a unified shade of pink and everything is together.
- Store in the refrigerator.
This is really the recipe for Subway’s Chipotle Southwest Sauce. Variations of the recipe have been floating around the internet. In mine I use more garlic because it gives the sauce a nice robust flavor, so you’re not just tasting spicy peppers.
Be sure to use the small cans of chipotle salsa you usually find in the Spanish food section of the grocery store. Do not use some jarred salsa meant for dipping chips into. The 7-ounce can is ideal for this recipe and it’s more concentrated. A jar of “chipotle salsa” meant for chip-dipping might turn the mixture too watery.
I use granulated garlic over fresh garlic because I want the garlic to dissolve into the mix. If you are adamant on using fresh garlic, then at least put it through a garlic press or chop it to bits in a food processor.
I’ve seen variations that do not use garlic, and some that use fresh garlic.
If it’s not hot enough for you then add some chili powder and/or some cayenne pepper. Just be sure to add small amounts and taste as you go.
You can use the canned chipotle peppers in adobo sauce instead of the salsa. Just chop them up into bits or put them through a food processor to puree them. I would advise the salsa though if you’re looking to put them into squeeze bottles like I did. Believe me, you will get pieces of pepper stuck in the nozzle and have a hard time squeezing it out.
Healthy It Up
I generally like to use fat-free mayonnaise. It's entirely up to you, but with the other flavors mixed in you won't notice the difference between full-fat or fat-free.
If you’re trying to stay away from mayonnaise altogether, you can also try it with soft tofu, but you might want to add salt to catch the flavor up to mayonnaise.