Chipotle Sauce 1 7oz can chipotles en adobo 1 cup olive oil 4 lg. garlic cloves,peeled 1 lg. egg 1 lg. egg yolk 1/2 tsp. coarse salt Puree the can of chipotles in blender/food processor. Strain the mixture thru a sieve to remove the skins and seeds. Heat 3 TBSP. of olive oil in a small skillet over Med. heat and saute the whole garlic cloves 4-5 mins. til they are golden brown and softened. In the bowl of a food processor, place the chipotle puree,sauteed garlics,whole egg,and egg yolk. Process to a smooth puree, slowly adding the remaining olive oil (in a thin stream) until the sauce becomes a little thicker than heavy cream, but not as thick as mayonnaise. Add salt to taste and refrigerated until ready to use. Use as a dipping sauce with shrimps, scallops, and fish. I'm going to make it a bit thicker, and try it as a dressing on potato salad, and beside cold grilled chicken. The sauce will keep 3-5 days in the fridge. Make sure the eggs you use are VERY fresh.