2 canned chipotle peppers (packed in adobo sauce), diced, and 1 tablespoon adobo sauce
1 clove garlic, grated
1/4 cup Mexican crema (can substitute creme fraiche)
1/4 cup mayonnaise
Step 1 In a small mixing bowl, combine the chipotle, garlic, Mexican crema and mayonnaise. Mix until well combined. This makes about two-thirds cup chipotle crema, which will keep, covered and refrigerated, for up to 1 week.
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