We love to serve this with any type of tacos or as a dipping sauce for burritos, chips, fries, or drizzle over the nachos, salads.
You’ll Love This Recipe
You’ll need only 5 minutes and a blender. It is a little creamy and super spicy with smokey flavors (Yup! that’s my kind of sauce). Very forgiving recipe and easy to customize. E.g. you can make more creamy, less spicy. See the details on how to do it in the tips section below. A very versatile dipping or topping sauce. See the serving ideas below. Because of its bold flavors, it can jazz up your boring meal into something delicious, mouthwatering.
NOTE: Most chipotle sauce recipes you’ll find on the internet are heavier on creaminess and less spicy hence you see lighter color with just a tinge of chipotle peppers. I feel that’s lacking the real chipotle smokey flavor. Mine is focused on chipotle peppers, super smokey, super spicy with little creaminess.
Ingredient Notes
Here is the pic of ingredients to make the easy homemade chipotle sauce. Very few (8 ingredients) and the end result is superb.
Chipotle peppers in Adobo sauce: This is the main ingredient. All the smokiness and spicy taste come from this only. Very easily available in any American grocery store’s international or Latin aisle. If you have never tried it, you’re missing it!! Sour cream: If you have Mexican crema on hand then use that. I didn’t want to buy a jar of it just to use in this recipe. So I have used sour cream. Or you can use greek yogurt. Mayonnaise: As being vegetarian (not eating eggs), I have used vegan mayo here. Chili powder: This is not the Indian red chili powder. It is the Mexican chili powder which is a mixture of different chilies with a few other seasonings. Lime juice: It adds a slight zing to the sauce. It perks up the overall flavor profile.
Spice Level Of This Chipotle Sauce
By adjusting the number of chipotle peppers in the sauce, you can adjust the spice level here.
Super Spicy: Follow the recipe as mentioned below in the recipe card. It uses the whole can of chipotle peppers (around 6-8 peppers) in adobo sauce. Spicy: Use 4-5 chipotle peppers. Medium Spicy: Use 2-3 chipotle peppers. Mild: Use just 1 chipotle pepper which gives a hint of spiciness and a hint of smokey flavor.
As the spice level decreases the chipotle sauce gets lighter in color and its creaminess increases.
Step By Step Photo Instructions
Take everything in the blender jar or food processor and blend until smooth. Super easy, right? The consistency of this homemade chipotle sauce is super thick, If you want drizzle consistency (like dressing) for your salads or bowls, then add little water and adjust as per your liking. But make sure not to thin too much otherwise, it dilutes the flavors.
Storing Sauce & Leftover Chipotle Peppers
The leftover sauce stays good for up to 1 week in an air-tight container in the refrigerator. As you store, the sauce gets thick upon chilling. So adjust the consistency by adding a tablespoon or more of water. You cannot freeze this sauce for later as it has mayo and sour cream in it. So the sauce will curdle once defrosted. Store leftover chipotle peppers (if you’ve any): Refrigerator: Store in an airtight container for 2-3 days. Freezer: Grind peppers and sauce together to make a paste. Freeze in an ice cube trays of 1 tablespoon portion. Once frozen store in a freezer-safe ziplock bag and use as needed.
Serving Ideas
Serve with any type of tacos (like potato tacos, paneer tacos), tostadas or quesadillas (like black bean quesadillas). Use as a dipping sauce for burritos, air fryer sweet potato fries, air fryer zucchini chips, potato wedges or simply dip your tortilla chips into it. Make a dressing consistency and drizzle over the nachos (like totchos) or burrito bowls or salads. Keep the consistency thick and spread over the bread/bun for your burgers, sandwiches and wraps.
Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry
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