Add all ingredients except shallots to a blender and purée until completely smooth.
Make sure that there are no bits of garlic and Chipotle chillies.
Take out in a bowl and mix in the chopped shallots well.
Garnish with a dash of paprika and cilantro
Transfer to an airtight container and refrigerate for at least an hour so that all the flavours get infused.
Dip/Sauce has a shelf life of one week if kept in the refrigerator.
Enjoy anytime with chips, nachos, french fries or even Indian breads like paranthas.
