Chipotle Sauce
Our creamy chipotle sauce is smoky, spicy, and easy to blend. It’s great on fish tacos, burgers, or as a dipping sauce for fries.
This creamy chipotle sauce is a staple in our kitchen. I make it often and keep it in the fridge to drizzle on everything from mahi mahi fish tacos and shrimp tacos to homemade burgers, fries, and even onion rings.
It adds just enough kick to add extra flavor without overpowering the dish. It’s also amazing on quesadillas, fish stick tacos, or as a dip for tortilla chips.
You could also use it on burrito bowls, drizzle it over fajitas or wraps, or even use it in place of mayo on a sandwich. It’s versatile, simple, and full of flavor.
If you’ve tried my cilantro lime crema or fish taco sauce, this one is like their smoky and spicy cousin. It has the same creamy texture but a totally different flavor profile.
Tips for Success
- If you don’t have fresh garlic, you can use ¼ teaspoon garlic powder instead.
- Lime juice adds acidity and balances the smoky peppers. You can add more or less to taste.
- Always taste before serving. You may want to add more salt or lime depending on your preference.
- Don’t skip the rest time in the fridge. The flavor gets better after the sits for a while.
The Best Base for Chipotle Sauce
There are several different versions of chipotle sauce floating around. Some use sour cream, others go with Greek yogurt, and plenty like it with mayonnaise. Some folks even mix a couple of them together.
Personally, I like homemade sauces with a mayo or mostly mayo base. If you’re looking to change things up or want something a little lighter, you can absolutely swap in sour cream or Greek yogurt.
Just know the flavor will change a bit. Greek yogurt makes it tangy, and sour cream gives it more of a sour, creamy taste.
How to Adjust the Spiciness
Let’s talk about the chipotle peppers. I used two large peppers in adobo sauce, but you could easily use three if you want more heat.
If you’re not sure how much spice you want? Start with one pepper, blend it up, and taste. You can always add more, but it’s hard to dial it back once it’s in there.
I also add a little of the adobo sauce for some smokiness. That’s optional, but I think it rounds everything out.
If you’re sensitive to spice, you can leave out the adobo sauce or just use a smaller amount. Want it spicier? Add an extra pepper.
The same goes for the spices. I add a little cumin and salt to bring out the flavor, but you can tweak those or leave them out if needed. Just remember that any adjustments will change the taste.
Best Way to Combine the Ingredients
A food processor or high-powered blender is really the best way to make my chipotle sauce.
You want everything super smooth and well-blended, especially if you’re using whole chipotle peppers.
Scrape down the sides if needed and let it go until the sauce is creamy and even.
How to Store Leftovers
Once it’s blended, transfer the sauce to an airtight container and place it in the fridge. It’ll stay good for about 5 to 7 days.
I like to let it chill for at least 15 to 30 minutes before serving so the flavors can meld. It tastes even better than next day.
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Ingredients
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2 chipotle peppers in adobo, roughly chopped (use 1 for mild or 3 for extra heat)
- 1 tablespoon adobo sauce from the can
- 1 tablespoon lime juice
- 1 small garlic clove, roughly chopped or ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon salt, or to taste
Instructions
- Add all the ingredients to a food processor or high-powered blender.¾ cup mayonnaise¼ cup sour cream2 chipotle peppers in adobo1 tablespoon adobo sauce from the can1 tablespoon lime juice1 small garlic clove¼ teaspoon ground cumin¼ teaspoon salt
- Blend until the sauce is smooth and creamy, scraping the sides if needed.
- Taste and adjust the heat, salt, or lime juice as needed.
- Chill the sauce in the fridge for 15 to 30 minutes before serving.
Made this to use as a sauce for Shrimp with Chipotle Cream sauce. I had this recently ly at a Mexican restaurant, and the sauce tasted the same. I put the cream over the cooked shrimp, added a couple tablespoons of chicken stock and heated through. Very tasty.
Hi Cha!
Thanks so much! We’re glad you enjoyed it. Have a wonderful week. 🙂