3 Chipotle chilies
1 Garlic clove
1 c Mayonnaise
Salt and black pepper Few drops lemon juice 1/2 Cabbage; coarsely shredded
If using dried chipotles, rehydrate by soaking in hot water until softened. Using a mortar and pestle or food processor, mash or puree chilies with garlic clove. Blend into mayonnaise. Stir mixture into shredded cabbage, seasoning to taste with salt, pepper, and a few drops of lemon juice if desired. Refrigerate until ready to serve.