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 oiluntil 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.

From: Judy Howle
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Sun, 22 Nov 1998