Can you believe that summer is just around the corner? I know for a lot of us summer temperatures have snuck up and bit us. We've been happy to be outdoors more, enjoying the time to soak up the sun. We can’t forget about outdoor cooking! Grilling during warmer weather is always a joy in our home; I am sure in yours as well. I decided that with Memorial Day just around the corner we needed a quick side that packs a big punch! Chipotle coleslaw was born after going to the fair for a summer concert. We enjoyed a big barbecue sandwich topped with chipotle barbecue coleslaw. It was good, but we really enjoy spicy food, and it wasn't spicy at all. So it began, that I would build a recipe that WE loved! Get your biggest bowl, and make a ton. It will go faster than you think!
1 (16 oz.) pkg. Shredded coleslaw mix
1 c. chipotle mayo (see below)
2 tsp. granulated sugar
1 c. real mayo
3 chipotle peppers with 2 tbs. adobo sauce
In a blender, add chipotles, and adobo sauce. Blend until peppers are finely chopped and nearly smooth. Add mayo and blend until smooth. This recipe can easily be doubled, and lasts just as long as regular mayo when kept in closed container.
* Chipotle mayo is a great dipping sauce as well.*