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.