This recipe comes to us from Chris Schlesinger of Massachusetts' restaurants The East Coast Grill and The Back Eddy. Besides being a restaurateur, Chris also is the author, with John Willoughby, of several cookbooks: The Thrill of the Grill; Salsa, Sambals, Chutneys, and Chowchows; Big Flavors of the Hot Sun; Lettuce in Your Kitchen; License to Grill; and Let the Flames Begin.

This recipe is part of an article Chris did on pairing wine with grilled foods.

Chris serves this mayonnaise on a Grilled Coriander Rubbed Chicken Sandwich (click here for recipe), but you can use it in a variety of ways.

Combine and mix ingredients for Chipolte Lime Mayonnaise in medium size bowl.

*Note: Canned Chipotle peppers (in adobo sauce) can be found in the ethnic food aisle of your grocery store.