1chipotle pepper in adobo saucefinely minced (I use mine straight from the freezer)
generous dash of cumin
kosher saltto taste, I used about 1/4 teaspoon
1/2teaspoonwhite wine vinegar
Finely mince the chipotle pepper and then add all ingredients together in a small bowl. Mix together and taste. Adjust the cumin and salt as desired. The heat will increase dramatically after it chills in the refrigerator. 2 hours chill time will increase it a good amount, 24 hours will take it to a completely different level of heat. At 48 hours, my husband loves this and I no longer can handle the heat. Adding a tiny bit more sour cream will tame the heat if it increases too much for your tastes. Enjoy!