Ingredients :

• Chipotles in adobo — This is the central ingredient, giving the sauce its smoky character and depth. You can find them canned in Latino grocery stores or online. The adobo sauce surrounding the peppers also goes into the blender — don’t throw it away, it concentrates even more flavor. Start with one pepper if you’re not sure: they are really spicy. Freeze the rest of the can in a ziplock bag.
• Mayo — Use full-fat mayo, not light. The 0% version makes the sauce watery and completely changes the texture. Mayo provides that creaminess that sticks. Hellmann’s or homemade mayo, both work.
• Full-fat Greek yogurt — It brings acidity and balances the richness of the mayo. Whole fat is preferred so it stays creamy rather than liquid. 0% here too is a problem — too much water, not enough fat to bind.
• Cumin and ground coriander — These two spices are the base of Mexican cooking. Cumin brings an earthy and slightly bitter note; ground coriander softens and rounds it out. Half a teaspoon of each is enough — you’re not making a curry.