By Erin Walgamuth
This sauce is really not a secret at all, but when my children were little, any mayonnaise-based sauce for burgers or anything else was referred to as “secret sauce.” It’s been a long time, but I believe they got the idea from a food commercial! This very simple recipe is especially good with sweet potato fries. We put it on burgers as well, but with a bit of an adjustment to the ingredient amounts.
My daughter has had her driver’s license for over a year now, but has not done
any freeway driving. I was feeling particularly brave today and decided she should drive to Ventura, with me in the passenger seat, of course. I thought Hwy 126 would be a good way to experience driving 60 mph minus the traffic typical to the 405. I must confess that I was fully prepared to say at least 50 Hail Marys on the trip, but she did a very good job and it was a pretty stress-free ride.
As a reward for a very successful trip to and from Ventura, I told my daughter that I would make her anything she wanted to eat when we got home. She said that sweet potato fries and Chipotle Lime Secret Sauce sounded really good, so that is what I made!
By the way, Malibu is on the agenda for the next freeway lesson, which I’m pretty sure will require at least 100 Hail Marys and/or a martini! I’ll let you know how it goes.
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Chipotle Lime Secret Sauce
Makes one generous cup
Prep-time is minimal
1 cup of mayonnaise
2-4 heaping teaspoons of chipotle chilies in adobo sauce
2-4 tablespoons of fresh lime juice, which is 1 to 2 limes
2-4 tablespoons coarsely chopped cilantro
Salt to taste
Put all of the ingredients in your food processor and pulse until well combined. Taste and adjust to your liking.
Note; if you would like to use this on grilled burgers you will want strong flavors so the sauce is not completely overpowered by the meat. Follow the above recipe, but keep adding ingredients, taste and blend as you go along until you have a very spicy sauce.
Note; I divided the remaining chipotle chilies into small sandwich bags, usually a teaspoon or two each, then put all the small bags into one large zip-lock freezer bag and store in the freezer to use later.
Erin Walgamuth  has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe  section.
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