I’m a big fan of po boy sandwiches. Sometimes fancy, sometimes not so fancy. Last weekend I made two ‘cheater’ fried clam and fried shrimp po boys. I call them ‘cheater’ because I used frozen already-fried seafood. But just because I’m cheating doesn’t mean I’m not going to step up my game a bit by adding a fantastic chipotle tartar sauce. A bit spicy and a bit tangy, this is the perfect tartar sauce to kick up any seafood.
Thicker Is Better
You want to use a mayonnaise that isn’t too thin or your chipotle tartar sauce will, of course, be thin. Not that that’s a bad thing, but most people like a nice, thick tartar sauce. You could call it a remoulade or comeback sauce if yours turns out a bit on the thin side!
I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.
Chipotle Tartar Sauce
Ingredients
- 2 tablespoons chipotles in adobo sauce from a can, with some of the adobo sauce
- 1 cup mayonnaise
- ¼ cup sweet pickle relish
- ¼ cup onion chopped
Instructions
- Place all ingredients into a blender and process until smooth.
Nutrition
Nutritional values are approximate.
