Chipotle? Did you say chipotle? Yes, and for those of you who still can’t pronounce it (it’s okay, we all couldn’t back in 2005), it’s “Chi-pote-lay”.
Anyway, I hope it’s not rude to write with your mouth full, because I’m currently scarfing down my ridiculously tasty salad with this experimental chipotle dressing and I thought it would be extremely unfair for me to not tell you my methods….Right now.
1/3 cup restaurant style salsa
- These measurements are approximate and were estimated AFTER I made the dressing 🙂
- Feel free to make this dressing to your own liking, e.g: more yogurt, omit the mayo, more lime, less water/pepper/seasoning/salsa, etc. I am quite positive you will still end up with a delicious result.
- You guessed it: this dressing is spicy. Although it’s not burn-your-mouth-off hot, it does have some kick…just the way I like it 😉
- A couple of days after posting this recipe, I noticed that my leftover dressing way waaaaay too watery, so I would recommend omitting the water altogether or use water instead of salsa to reduce the spiciness.