Smoky Chipotle Mayo

Chipotle mayo is one of the fastest ways to add smoke and heat to a burger. Chipotles in adobo are smoked, dried jalapeños packed in a tangy, slightly sweet tomato sauce, so a spoonful brings smoke, spice and acidity all at once. Blended into mayonnaise with a squeeze of lime, they make a sauce that clings to the bun instead of running off.

Spread it on a crispy fried chicken sandwich or a beef burger with pepper jack, or use it as a dip for fries. Find more ideas in our guide to the best burger sauces.

1. Prep the chipotles. Remove 1 or 2 chipotles from the can. Split and scrape out the seeds if you want less heat, then chop very finely or mash into a paste with the side of a knife.
2. Grate the garlic. Finely grate the garlic on a microplane so there are no raw chunks in the sauce.
3. Mix. In a small bowl, stir together the mayonnaise, chipotle, adobo sauce, lime juice and garlic until smooth. For an ultra-smooth sauce, blend everything with an immersion blender or mini food processor.
4. Season. Stir in the smoked paprika if using. Taste and add salt, more lime or more adobo as needed.
5. Rest. Cover and refrigerate for at least 30 minutes so the smoky flavor spreads through the mayo.
6. Serve. Stir before using. Spread on toasted buns or serve as a dip.

• Start mild. Chipotles vary in heat. Begin with one pepper and add more after tasting.
• Save the rest of the can. Freeze leftover chipotles and sauce in small portions (an ice cube tray works) for next time.
• Lighter version. Swap half the mayo for plain Greek yogurt or sour cream.
• Storage. Keep covered in the fridge and use within about 5 days. Don't leave it out for more than 2 hours.

Approximately 125 calories per serving. This is an estimate.