tag:blogger.com,1999:blog-15897188.post3674179138598238988..comments2010-02-21T11:55:52.387-05:00Tiny Urban Kitchenhttp://www.blogger.com/profile/11228099508714697864noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-15897188.post-24731903044141286682010-02-21T11:55:52.387-05:002010-02-21T11:55:52.387-05:00It does - thanks. I know this was not supposed to be a recipe really, but it helps when things are all in parts or all in measurements, as the ratios are important. The second time I made it I only had about 2 TBS of sour cream in the house, and I stupidly just added the full amounts of the spices without tasting. I'll save this recipe now, as it's a great one! Whenever I have a recipe that calls for chipotles in adobo, there's always a lot left in the can. So, I blend them together in my little food processor and keep it in a jar in the fridge (it seems to last for ages). That's what I used for the chipotle sauce, and it's a great add in for all Mexican recipes. Thanks again!Christinenoreply@blogger.comtag:blogger.com,1999:blog-15897188.post-4519303557254670352010-02-21T00:24:41.572-05:002010-02-21T00:24:41.572-05:00Christine - thanks for the tip. I'm still quite a newbie at recipe writing, so any feedback is helpful. I don't remember the exact amounts I used, but I think "Anonymous" (who posted right after you did) has the right idea. Based on the 1st picture (which is of a small Chinese rice bowl), I would guess it was about 3-4 tablespoons of sour cream and 1.5 to 2 tablespoons of mayo. Hope this helps!Tiny Urban Kitchenhttp://www.blogger.com/profile/11228099508714697864noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-11141492618668950102010-02-20T22:52:23.307-05:002010-02-20T22:52:23.307-05:00i used 4 tablespoons of sour cream and 2 tbsp of mayo with 1 tsp each of the chili sauce and powder. just the right spice.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-15897188.post-74768701708275814892010-02-20T21:53:38.397-05:002010-02-20T21:53:38.397-05:00could you give me a guestimate on how big your "part" is? Starting with parts and finishing with discreet amounts is hard to replicate. I made it once and it was fabulous, but I didn't write down what I did. Then I made it again and it was too strong in the spice/lime area - it would be helpful if you let me know roughly how much sour cream and mayo you generally use. Thanks!Christinenoreply@blogger.comtag:blogger.com,1999:blog-15897188.post-6428976356069868002010-02-13T15:41:47.886-05:002010-02-13T15:41:47.886-05:00Made a white bean burrito the other day and used your pico an this spicy mayo to top. Freaking simple and beautiful. The main thing I want to thank you for is reminding me of how much I love chipotle flavor. I'm with Cathy on this one, I want to put this on everything. I'll be hitting up your grilled fish taco recipe too soon. I made homemade whole wheat tortillas too which made the dish even more the awesome. Love your photos too! Thanks!Ryan - disgustinglyGOODhttp://disgustinglygood.comnoreply@blogger.comtag:blogger.com,1999:blog-15897188.post-57849810073217815082010-02-05T01:34:42.838-05:002010-02-05T01:34:42.838-05:00That taco looks pretty good.Seanhttp://recipes.lepslair.comnoreply@blogger.comtag:blogger.com,1999:blog-15897188.post-22686972171637170152010-02-04T22:39:29.357-05:002010-02-04T22:39:29.357-05:00I've just started experimenting with making my own rolled sushi. This would be fabulous in a roll.Unplanned Cookinghttp://www.unplannedcooking.comnoreply@blogger.comtag:blogger.com,1999:blog-15897188.post-21105868328153589192010-02-04T19:04:38.250-05:002010-02-04T19:04:38.250-05:00I love this on everything!!Cathy - wheresmydamnanswerhttp://www.blogger.com/profile/06022499029711163464noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-63453279325253654922010-02-04T17:10:09.554-05:002010-02-04T17:10:09.554-05:00Fuji Mama - I totally do the same thing with the srirachi sauce! But when I'm doing more Asian-like dishes. In fact, my mom catered sushi to supermarkets for years, and those spicy rolls were totally made with a sauce made from srirachi, mayo, a touch of sesame oil!Tiny Urban Kitchenhttp://www.blogger.com/profile/11228099508714697864noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-20413568797903812472010-02-04T16:44:58.423-05:002010-02-04T16:44:58.423-05:00YUM! I do something slightly similar, but get really lazy and just use sriracha sauce. Now I need to start adding lime... :)Fuji Mamahttp://www.blogger.com/profile/11551315260916922551noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-4106631069253983372010-02-04T14:54:09.995-05:002010-02-04T14:54:09.995-05:00Oh wow, that would be great with fish taco. What a clever invention! :)Sookhttp://www.blogger.com/profile/01448988111816850404noreply@blogger.comtag:blogger.com,1999:blog-15897188.post-39481613974300837742010-02-04T03:46:49.741-05:002010-02-04T03:46:49.741-05:00It looks like a great dipping sauce!Ed Schenkhttp://detroiteats.wordpress.com/noreply@blogger.com