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This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds. Ingredients2 chipotle chiles, rehydrated, seeds and stems removed, or substitute 2 chipotle chiles in adobo sauce plus 2 teaspoons of adobo sauce 1/2 cup prepared mayonnaise 1/2 cup sour cream 1/2 teaspoon dried cilantro flakes InstructionsIn a blender or food processor, combine the rehydrated chipotles and 2 teaspoons of the rehydrating water and puree. Alternately, if using chipotles in adobo, puree the chipotles with 2 teaspoons of the sauce. In a bowl, combine the pureed chipotles with the mayonnaise, sour cream, and cilantro flakes and mix well.
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