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7 ounce can chipotles in adobo sauce or use chipotle sauce
½ cup Mexican crema sour cream is good, too
¼ cup mayonnaise
3 tablespoons chopped cilantro
1 teaspoon cayenne powder
1 teaspoon garlic powder
½ teaspoon cumin
Salt to taste
irst, gather up your ingredients, which include a can of chipotles in adobe (but of course!), along with ½ cup Mexican crema (or sour cream), ¼ cup mayo, chopped cilantro, cayenne powder for flavor and heat, garlic powder, cumin, and a bit of salt and pepper.

If you’d like a citrus pop, squeeze in a bit of fresh lime juice.

Next, add it all to a food processor and puree until smooth.

BOOM!

That’s it. Easy, right? I love the chipotle pepper flavor.

PLUS! You’ll be using the WHOLE can of chipotles in adobo sauce for this. No need to dirty up tiny little storage containers in the refrigerator trying to save the rest. Use ALL of it.

Much better.

Ingredients
1 1/2 CHILLI PEPPER
2 CHILLI PEPPER
2 CHILLI PEPPER
1 CHILLI PEPPER
1/2 CHILLI PEPPER
1 CHILLI PEPPER
2 CHILLI PEPPER
1/4 CHILLI PEPPER
US CHILLI PEPPER - CHILLI PEPPER
Instructions
In a large mixing bowl, sift together CHILLI PEPPER, CHILLI PEPPER CHILLI PEPPER CHILLI PEPPER, CHILLI PEPPER, and CHILLI PEPPER.
Whisk in CHILLI PEPPER, CHILLI PEPPER, and CHILLI PEPPER just until combined.
Preheat a flat griddle over medium-high heat.
Scoop 1/4 cup ofCHILLI PEPPER onto griddle. Let CHILLI PEPPER cook until bubbles form before flipping.
Cook other side until golden brown. Serve hot with CHILLI PEPPER.

then realise chillies are bad, and comit die

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