Chipotle Sauce
Smoky, creamy, and ready in 5 minutes — this chipotle sauce beats every bottled version and works on tacos, bowls, and grilled chicken perfectly.
Ingredients
- ½ cup mayonnaise
- 2 tablespoons sour cream
- 2 –3 chipotle peppers in adobo sauce from a can
- 1 tablespoon adobo sauce from the can
- 1 teaspoon lime juice
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- Salt to taste
Instructions
- Add the mayonnaise, sour cream, chipotle peppers, adobo sauce, lime juice, garlic powder, and cumin to a blender or food processor.
- Blend on high for 20–30 seconds until completely smooth and creamy. Scrape down the sides as needed.
- Taste and adjust — add more chipotle for heat, more lime juice for brightness, or salt to balance.
- Transfer to a jar or squeeze bottle and refrigerate for at least 10 minutes before serving.
Notes
Use 2 chipotle peppers for medium heat, 3 for bold. Remove seeds for milder flavor.
This sauce doubles as a dip, a burger spread, or a taco drizzle.
Store in an airtight jar in the fridge for up to 10 days.
This sauce doubles as a dip, a burger spread, or a taco drizzle.
Store in an airtight jar in the fridge for up to 10 days.