This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
2 chipotle chiles, rehydrated, seeds and stems removed, or substitute 2 chipotle chiles in adobo sauce plus 2 teaspoons of adobo sauce
1/2 cup prepared mayonnaise
1/2 cup sour cream
1/2 teaspoon dried cilantro flakes
In a blender or food processor, combine the rehydrated chipotles and 2 teaspoons of the rehydrating water and puree. Alternately, if using chipotles in adobo, puree the chipotles with 2 teaspoons of the sauce.
In a bowl, combine the pureed chipotles with the mayonnaise, sour cream, and cilantro flakes and mix well.