Chipotle Sauce

I had a friend in college who introduced me to canned chipotle peppers in adobo sauce, which was an ingredient I had largely overlooked previously at the grocery store. Over time it became a pantry staple as I love them stirred into soup recipes or for spicing up dips. Plus, this ingredient takes center stage in this chipotle sauce recipe.

This chipotle sauce has only 5 ingredients and takes literally minutes to make. While simple, it’s very flavorful and spicy and will add a lot of interest to any dish you add it to. I love this chipotle sauce drizzled inside or on top of quesadillas (or a grilled cheese sandwich), on tacos, on fajitas, on a burrito bowl, mixed into chili or you can use it almost like a dip for nachos or French fries.

Related: Looking for more sauce recipes? Next up, try stir fry sauce, cheese sauce, or Chick-fil-A sauce.

Ingredients

• Chipotle peppers in adobo
• Sour cream
• Mayo
• Cilantro
• Honey

You may also want to season with a little salt and pepper.

Directions

Add all the ingredients to a food processor. Puree. I like to leave this sauce a little chunky, but you can puree until completely smooth if you prefer.

I like this sauce on a thicker side, almost a spread or thin dip. But if you want to thin this sauce more, add a few tablespoons of water as you begin to puree. Add more (a few tablespoons at a time) until you get the consistency you are looking for.

Store any leftover sauce in an airtight container in the refrigerator for up to 5 days.

Tips & Substitutions

• You can substitute plain Greek yogurt for the sour cream.
• You can substitute brown sugar for the honey if you prefer.
• I think this sauce is plenty spicy (heat) as is, but if you want to add more try adding 1/4 teaspoon of cayenne or more.
• If you don’t have a food processor, a blender can work for this recipe, or even an immersion blender and a mixing bowl.

Serving Suggestions

• Chicken Verde Enchiladas
• White Sauce Vegetable Enchiladas
• Healthy Grain Bowls
• Vegetarian Crunch Wrap Supreme
• Tempeh Taco Salad
• Taco Dip
• Turkey Chili
• Sheet Pan Totchos

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5 from 5 votes

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Yield 8

Ingredients

1x2x3x

• ▢ 7 ounces chipotle peppers in adobo sauce (1 can)
• ▢ ½ cup sour cream
• ▢ ¼ cup mayo
• ▢ ¼ cup cilantro
• ▢ 1 teaspoon honey
• ▢ salt and pepper

Equipment

• ▢
  Food processor

Instructions

• Add all the ingredients to a food processor.
• Puree. I like to leave this sauce a little chunky, but you can puree until completely smooth if you prefer.
• Taste and season with salt and pepper if you think it needs it.

Notes

This recipe makes around 2 cups of sauce. In the nutrition facts, I’ve listed 1/4 cup as a serving size.

If you want to thin this sauce more, add a few tablespoons of water as you begin to puree. Add more (a few tablespoons at a time) until you get the consistency you are looking for.

Store any leftover sauce in an airtight container in the refrigerator for up to 5 days.

© Author Emma Chapman

Course condiment

Cuisine American, Mexican

Keywords chipotle, sauce

Nutrition

Nutrition Facts

Chipotle Sauce

Amount per Serving

Calories

95

% Daily Value*

Fat

 

8

g

12

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

2

g

Cholesterol

 

11

mg

4

%

Sodium

 

49

mg

2

%

Potassium

 

22

mg

1

%

Carbohydrates

 

6

g

2

%

Fiber

 

2

g

8

%

Sugar

 

3

g

3

%

Protein

 

0.4

g

1

%

Vitamin A

 

129

IU

3

%

Vitamin C

 

0.3

mg

0

%

Calcium

 

15

mg

2

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.