Name: Chipotle Kewpie
Total time: 5 min
Ingredients: 5 canned chipotle peppers (‘‘en adobo’’); 2 cups Kewpie mayonnaise; 2 teaspoons shrimp paste

A cross-cultural special sauce that came to The Times in 2015, from the San Antonio chef Quealy Watson, who served it with barbecued goat and duck. It is delicious spread on tortillas for tacos, or on buns for hamburgers, or as a chicken-wing or vegetable dip. Kewpie mayonnaise is a Japanese brand that contains some monosodium glutamate and is flavored with apple-cider and malt vinegars. It has a distinctive taste but can be swapped out in a pinch for whatever mayonnaise you have on hand, including, as always, homemade.

Chipotle Kewpie

chipotle peppers (‘‘en adobo’’)

mayonnaise

shrimp paste

Combine ingredients in a food processor and pulse to combine.

Adjust flavors, adding some of the sauce from the canned chipotles for heat, more shrimp paste for funkiness. Covered, the sauce will keep in the refrigerator for at least a week.

Chipotle Kewpie

Total: 5 minutes

Servings: 9

Author : Sam Sifton

Ingredients

Instructions

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