“We totally just licked the bowl!”
I had promised my friend Ashley and my son a “tostones-for-dinner” Friday night and, since I had the plaintains I was ready to go. Ashley had decided to learn to make them, so I set her up with the assembly line of garlic and salt water, hot oil, plates covered in paper towel and tostonera (See Tostones! for the how-to of this Caribbean riff on French fries) and got ready to relax with a bit of the fizzy stuff.
Then I mentioned that Puerto Ricans usually dip tostones in mayo-ketchup – mayonnaise and ketchup stirred together. Without hesitation Ashley said “That sounds like it would be great with chipotle and lime,” and since I had it all in (plus garlic) a new creamy, spicy, lick-the-bowl delicious dip was born. And it was so quick that I still got to drink that glass of fizzy in relative peace….
You. Are. Gonna. Love. This.
Mayo-Chipo-Ketchup
(play around with the proportions to suit your taste)
1 Tbs prepared mayonnaise
1 Tbs plain yogurt (nonfat or lowfat are fine)
1 Tbs ketchup
1 tsp chipotle in adobo (minced)
1 tsp lime juice
1 clove garlic, minced fine
Pinch salt, if desired
Mix all ingredients in a bowl and serve with tostones or other fried, crispy tidbits.
