Originally Posted by Hoot
You might try this. Instead of adding chipotle in adobo, you might try adding a quantity of dried, ground chipotle powder. I suspect that, in a commercial preparation, that would be the most likely way to achieve consistent results. Also, I wonder if (being a Kraft product) if the base of the store bought stuff is Miracle Whip as opposed to regular mayonnaise. Just some things that occurred to me after reading your post. I am certain there will be others who will have helpful suggestions. Let us know what you discover!
Well, I read the ingredients, and I think it said "canned chipotle puree," so that cancels out the powdered form. However, sugar was included, so it might be a spin on miracle whip.
That said, I absolutely hate Miracle Whip. I would never use it on anything.