Creamy chipotle sauce is a smooth, pourable condiment made by blending mayonnaise and sour cream with chipotle peppers in adobo sauce. Chipotle peppers are ripe jalapeños that have been smoked and dried, then packed in a tangy, slightly sweet tomato-based sauce — this is what gives the finished sauce its deep, smoky flavor and gentle, building heat, rather than a sharp, immediate spice. The mayonnaise and sour cream work together to soften that heat and give the sauce its rich, velvety texture, while a splash of lime juice keeps it tasting bright instead of heavy.
There’s no cooking involved — everything goes into a food processor or blender and comes together in about 10 minutes. This makes it a convenient, no-fuss sauce for busy weeknights, and it also works well as a make-ahead item, since the flavor actually improves after it sits in the fridge for 30 minutes to an hour.
What Each Ingredient Does
- Mayonnaise and sour cream form the creamy base and carry the other flavors.
- Chipotle peppers and adobo sauce provide the smoky heat and reddish-orange color.
- Lime juice adds acidity to balance the richness of the dairy.
- Garlic and salt round out the savory flavor.
How to Use It
This sauce is best known as a taco and burrito bowl topping, but it works equally well as a dip for fries or chicken tenders, a spread for wraps and burgers, or thinned with a little extra lime juice or water to use as a salad dressing.
What to Know Before You Start
The heat level of chipotle peppers can vary noticeably between brands and even between cans, so it’s a good idea to start with fewer peppers and blend in more if you’d like it spicier. As written, the sauce is vegetarian. It’s gluten-free when made with gluten-free-labeled mayonnaise and chipotle peppers in adobo, since some packaged brands use additives that contain gluten. It is not vegan, egg-free, or dairy-free — see the ingredient notes for substitutions.
Creamy Chipotle Sauce
Description
A smooth, smoky sauce made by blending mayonnaise, sour cream, and chipotle peppers in adobo. Ready in 10 minutes with no cooking required — great on tacos, bowls, and fries.
Ingredients
Instructions
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Add everything to the blender. Put the mayonnaise, sour cream, chipotle peppers, adobo sauce, lime juice, garlic, and salt into a small food processor or blender.
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Blend until smooth. Blend for about 30–45 seconds, stopping once to scrape down the sides, until the sauce is completely smooth with no visible flecks of pepper skin and turns an even orange-red color.
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Taste and adjust. Taste the sauce. Add a bit more lime juice or salt if it needs it, or blend in half of another chipotle pepper for more heat.
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Chill if you have time. Cover and refrigerate for 30–60 minutes at 4°C (40°F) before serving — this isn't required, but it lets the flavors settle and deepens the color slightly. The sauce is fine to serve right away if you're in a hurry.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 100kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 4g20%
- Cholesterol 16mg6%
- Sodium 155mg7%
- Potassium 38mg2%
- Total Carbohydrate 2g1%
- Sugars 1g
- Protein 1g2%
- Vitamin C 1 mg
- Calcium 21 mg
- Iron 0.1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Refrigerate within 2 hours of making it (within 1 hour if the room is above 32°C/90°F). Keep in an airtight container at 4°C/40°F or below and use within 4 days.
- Freezing: Not recommended — mayonnaise and sour cream can separate and turn watery or grainy after thawing.
- Reheating: Not applicable; this sauce is served cold or at room temperature.
- Pro Tips:
- Start with 2 chipotle peppers if you're not sure how spicy you want it, then add more to taste.
- A small food processor gives a smoother result than a large blender.
- Letting the sauce sit for at least 30 minutes before serving improves the flavor.
- Common Mistakes:
- Not tasting before serving — adobo sauce brands differ in saltiness and heat, so always adjust at the end.
- Under-blending, which leaves the sauce lumpy with visible pepper skin.
