An Instant Pot®-made vegan korma that is tasty and spicy. There is some preparation, like with any korma, but the cooking time is shortened, saving time in the kitchen and preserving the quality of the ingredients. A meal with more substantial veggies that you can sink your teeth into is the end result. This tastes great when paired with brown basmati rice or naan bread.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 5 |
Ingredients
- ½ cup mayonnaise
- 2 canned chipotle chiles in adobo
- 1 tablespoon adobo sauce from chipotle peppers
Instructions
- Combine mayonnaise, chiles, and adobo sauce in a food processor; pulse until smooth and well blended.
- Only use real mayonnaise for this recipe. If you substitute Miracle Whip or salad dressing, the finished result will be too runny.
Reviews
I added a clove of garlic, perfect
This is very good. Like others I felt it needed a little garlic and lime juice. For anyone who hasn’t used chipotles in adobo sauce before I recommend starting with half the amount in the recipe. These can be very hot and if you decide you want the additional heat you can always add more
This is phenomenal
I added garlic as the reviews suggested. It very good. I’m putting it on sweet potato toast.
Since my DH can’t eat things that are too spicy, I added 1/4 cup sour cream, which help cut the spice & helped thicken it a bit, and added 2 TBSP lime juice. Very yummy. I used this on sliders. Next time I’ll drizzle it on tacos.
As written, 4 stars. I’ve used a version of this recipe (which came from an old Betty Crocker Southwestern cookbook) for years. It consists of half mayo, half sour cream or Greek Yogurt, chipotle to taste and a pinch of Mexican oregano. I generally add a splash of lime juice as well. A chipotle tip: every recipe that includes chipotle calls for having it minced. Whenever I buy a can of chipotles, I put it in my mini chopper or blender and puree it. Then pour in into a shallow storage container. When almost frozen solid, take a knife and score the block into 8 or 10 squares. That way, it’s easy to take out as much as you need. 🙂
We love spicy and this gave us a refreshing different taste to our shrimp tacos
Made no changes. Family loved the spicy mayo on smoked Turkey sandwiches.
Made it as directed, daughter loved it.
Love this recipe!! It’s the perfect topping to my burnt bacon jalapeno burgers I make for my family!!!
Delicious!! Made some of this to put on our burgers. We also followed the suggestions of others to add a bit of garlic and lime juice. Had to add a small amount of sugar to balance it out.
Like other reviewers, I added a clove of garlic. I also added few extra chili peppers for an extra kick. Great on turkey or roast beef sandwich….
Used a small 15oz jar of mayo and 1 whole 7oz can of Goya’s chipotles in adobo (approximately 7-8 chilies) and added 5 cloves of garlic. Think this basically just doubled the recipe, but with an extra kick. Came out super delicious. Poured it back into the jar and will use on lots of stuff (bunless burgers, grilled chicken, shrimp etc). I did try it mixed in with canned tuna, and that just wasn’t a good combo. I’m trying to do Atkins again, and with the full fat mayo, this this will be a good recipe to have.
I just made this, adding some garlic, citrus juice and cilantro per others’ reviews. I used olive oil mayo because it’s a little lighter. I keep a container of blended chipotle in adobo in the fridge, since every recipe seems to call for some chopped and some sauce from the can, so I can just use the equivalent amount of the purée instead of having to chop the peppers every time I need a little. My husband’s not super keen on really hot foods, so I probably used about a teaspoon of the adobo for just a hint of the smoky spice. It’s very good now, but I think it will be even better after chilling.
We whip this up for turkey burgers. Delicious!
I love chipotle mayo but I don’t have a very high tolerance for spicy foods. I put in half a chile and realized that it was too spicy for me so I added a little extra mayo. I would say start small with the chilies and add more if you think it needs more. Other than that tastes great!
I added fresh garlic, cilantro and lime juice. I am going to use it on grilled chicken sandwiches.
I used 1 cup of Hellmann’s Light Mayonnaise to reduce the spiciness. If I made this again, I’d use 1 pepper and less adobo sauce for each 1/2 cup of mayonnaise.
this has many uses and it was delish on hamburgers – we like it hot so we added extra adobo sauce and lots of minced garlic. WOW!! Amazing.
I just didn’t think this was anything special.
I thought it was great. We used it as a dip for our french fries! I followed other peoples suggestions of using lime juice. I used the juice of one fresh lime. I also added a clove of garlic! Yum, yum.