Creamy Chipotle Sauce

Pro tips

• Blend on high speed until completely smooth; a few seconds too long won't hurt, but stop before the sauce breaks or separates.
• Adjust consistency by adding lime juice for tang or a touch more mayo or sour cream for creaminess—do this in small increments after blending.
• Toast or char the lime before juicing for deeper flavor and easier extraction.
• Remove the seeds from chipotle peppers if you prefer a milder heat and smoother texture.

Substitutions

• Sour cream → Greek yogurt or Mexican crema (1:1, slight tanginess shift)
• Mayonnaise → avocado oil mayo or vegan mayo (1:1, flavor and texture stay consistent)
• Lime → lemon juice (1:1, more acidic and less bright)
• Chipotle peppers in adobo → smoked jalapeños + 1 tbsp tomato sauce (similar depth, less intensity)

Storage & make-ahead

Refrigerate in an airtight container for up to 5 days; stir before use if any separation occurs.

Equipment

blender

Can I make this sauce ahead of time?

Yes. Store it in an airtight container in the refrigerator for up to 5 days. Stir before serving if separation occurs.

How spicy is this chipotle sauce?

Heat level depends on the number and heat of your chipotle peppers. Start with 3–4 peppers and add more to taste.

What can I use instead of sour cream?

Greek yogurt, crema, or Mexican crema work well as 1:1 substitutes with slightly different flavor profiles.

Can I double the recipe?

Yes. Double all ingredients and blend in batches if your blender is small, or use a food processor.

Is this sauce gluten-free?

Yes, assuming your mayo and sour cream brands are gluten-free—check labels to confirm.