Chipotle lime aioli puts these nachos over the top. It’s a rich, spicy, smoky and zesty sauce that you’ll probably just want to eat by itself and throw the rest of the plate in the trash. To make, you’ll need:
- 1/2 can of chipotle peppers in adobo (like Embasa brand)
- A few big dollops your choice mayo
- Juice 1/4 fresh lime
- One garlic clove crushed up
Take half the chipotle peppers and adobo sauce and roughly chop up, before mixing with all the other ingredients (the other half will keep in an airtight container in the fridge for quite some time). Once mixed, leave to chill in the fridge for an hour or more. The sauce will keep good for a few days but will start to separate after 3-4 days.
For the nachos here, we used a random store bought salsa, SW black beans briefly simmered with spices (cumin, smoked paprika, garlic), home made guac and some air fried tortilla and jalapeño.