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Granny's Chipotle Mayonnaise & Paste

PASTA DE CHIPOTLE (CHIPOTLE PASTE)
1 can (8 ounces) Chiles Chipotles en Abode 
4 to 5 garlic cloves, minced (about 2 tablespoons) 
1 tablespoon dried Mexican oregano 
2 tablespoons vegetable oil or olive oil
Place the chipotle chiles and their sauce in a blender or food processor fitted with the steel blade. Process until pureed, about 1 minute. Add the garlic, oregano, oil, and process on pulse until combined but still slightly chunky.
Yield:1 cup
MAYONESA DE CHIPOTLE (CHIPOTLE MAYONAISE)
1 cup commercially prepared mayonnaise 
3 tablespoons Pasta de Chipotle, or to taste, see recipe above 
Salt, to taste
Combine mayonnaise and chipotle paste. Taste for seasoning and add salt if desired. Refrigerate unless using at once.
Yield: 1 cup
JICAMA ESCABECHADA (JICAMA RELISH)
1 small carrot, peeled and finely diced 1 small zucchini, scrubbed and finely diced 1 medium Jicama, peeled and finely diced 1 medium onion, finely chopped, (about 1 cup) 4 garlic cloves, minced 1 tablespoon Chipotle paste 1 bay leaf 6 black peppercorns 1 teaspoon salt, or to taste 1/2 teaspoon dried Mexican oregano, crumbled 2 tablespoons chopped fresh cilantro leaves 1/2 cup distilled white vinegar 1/2 cup water 1/3 cup extra virgin olive oil
Blanch the diced carrot in boiling water for 2 to 3 minutes. Drain thoroughly. Place all the ingredients in an earthenware or glass bowl and toss to combine. Let marinate, refrigerated, at least 4 hours or preferably overnight. Serve at room temperature.

Madeira  Confluence of Beni and Maumoré rivers, Bolivia–Brazil boundary  Amazon River  2,012 miles long