This creamy chipotle sauce recipe is quick and easy to make and focuses more on the chipotle and less on the other ingredients for real chipotle flavor, so good! Chipotle all the way, super creamy!
Homemade Chipotle Sauce Recipe
This is MY kind of chipotle sauce, my friends. It is nice and creamy yet still holds onto all that wonderful smoky-tangy chipotle flavor we all crave. That’s how we want it, right?
What is Chipotle Sauce?
Chipotle sauce is a popular creamy sauce made with spicy, smoky chipotle peppers mixed with mayonnaise and sour cream or crema. You'll find it served in numerous fast food restaurants, like Taco Bell or Subway.
It's a versatile sauce or condiment made with simple ingredients, the perfect way to add flavor and zing to sandwiches, French fries, grilled foods, and so much more.
There are different ways to make it, but they are all quite similar.
I’ve had other chipotle sauces and found many of them lacking. The recipes call for far too much cream or mayonnaise or other ingredients to achieve their desired flavor, but in the end, all you’re really left with is a mixture of mayo and sour cream or Greek yogurt that is colored with a dash of chipotle sauce or chipotle powder added in
NAH! That’s just not enough chipotle sauce for me. We need creamy chipotle sauce with real flavor.
With my chipotle sauce recipe, we’re focusing on the chipotle, and it’s super easy to make. You KNOW how much I love EASY.
Let's talk about how to make chipotle sauce, the right way.
Homemade Chipotle Sauce Ingredients
- Chipotle Peppers in Adobo Sauce. Use the canned product you normally find in the grocery store. You can also use the product labeled "adobo sauce". If offers the smoky-spicy flavor, made with smoked and dried jalapeno peppers. The dried chipotles are drenched in delicious adobo sauce.
- Mexican Crema. You can use sour cream or Greek yogurt, but I prefer the flavor of Mexican crema.
- Mayonnaise. Use your favorite brand. Works with vegan mayo as well.
- Fresh Cilantro.
- Spices. Cayenne powder, garlic powder, cumin, and salt.
How to Make Chipotle Sauce - the Recipe Method
First, gather up your ingredients, which include a can of chipotles in adobe (but of course!), along with ½ cup Mexican crema (or sour cream), ¼ cup mayo, chopped cilantro, cayenne powder for flavor and heat, garlic powder, cumin, and a bit of salt and pepper.
If you'd like a citrus pop, squeeze in a bit of fresh lime juice.
Next, add it all to a food processor and puree until smooth.
BOOM! Done!
That’s it. Easy, right? I love the chipotle pepper flavor. So smooth and creamy, and delicious!
PLUS! You’ll be using the WHOLE can of chipotles in adobo sauce for this. No need to dirty up tiny little storage containers in the refrigerator trying to save the rest. Use ALL of it.
Much better.
Recipe Tips
- Sour cream is great, though I prefer the flavor of Mexican crema. You can usually find it near the sour cream in the grocery store. Also, consider making it with a bit of yogurt as well.
- Real mayonnaise will give you much more flavor. You can make it with non-fat versions, but real mayo it superior.
- Want even MORE chipotle flavor? Add in another can of chipotle peppers in adobo. You can't go wrong.
- Use only half of the chipotles in adobo sauce for a milder version.
- Toss in some fresh cilantro for a herbal flavor.
Storage Information
You can store homemade chipotle sauce in a sealed container in the refrigerator for 1 week.
What Goes Best with Chipotle Sauce?
I LOVE to have this on hand for grilled chicken or pork. It’s a great finisher. Toss some fried or grilled chicken wings or legs with this chipotle sauce and go straight to flavor heaven. Fried or grilled shrimp, too.
It's also great served as a chipotle dip with chips. Just pour it into a small bowl. It's one of the best dipping sauces ever.
Or use it as you would any other condiment and drizzle it over sandwiches, wraps or salads. I love it on fish tacos or drizzled over a burrito bowl. Consider it for fajitas or fried fish.
DELISH!
Try it out with this Quick and Easy Chipotle Chicken Recipe, Grilled Chicken Wings or Grilled Shrimp.
You pretty much have to make it homemade. I don't often see chipotle sauce in grocery stores. I'd rather make it at home anyway. More chipotle flavor for me!
Give it a go, my friends. Let me know how you like it, and how you best like to serve it. Curious to hear! Enjoy. – Mike H.
Try Some of My Other Popular Sauce Recipes
- Chipotle Mayo
- Jacked Up Fry Sauce
- Homemade Buffalo Sauce
- Sriracha Aioli
- Creamy Sriracha Mayo
- Cajun Remoulade Sauce
- Creamy Fish Taco Sauce
- Bang Bang Sauce
- This Mexican White Sauce Recipe (Salsa Blanca) is a tasty variation from Virginia that you will love.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations.
Chipotle Sauce Recipe
Ingredients
- 7 ounce can chipotles in adobo sauce or use chipotle sauce
- ½ cup Mexican crema sour cream is good, too
- ¼ cup mayonnaise
- 3 tablespoons chopped cilantro
- 1 teaspoon cayenne powder (or to taste - use 1/2 teaspoon for less spicy)
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- Salt to taste
Instructions
- Add all of the ingredients to a food processor. Process until smooth!
- Store in an airtight jar in the refrigerator.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 3/24/23 to include new information, photos and video. It was originally published on 4/4/18.
Malcolm Laird says
Amazing! We made this sauce earlier this week. We velveted a couple of loin pork chops, marinated them overnight in your last month challenge marinade, then grilled them with some corn. The sauce mixed with the corn was a special treat! Wow! The next night we prepared our “English Chips “ and some baked breaded fresh shrimp . Again, stellar! This will become a house favourite. Since we live in Mexico it will go with just about everything. Cheese omelette Sunday!
Mike H. says
Sounds like a plan! Enjoy, Malcolm!
Caroline says
Hey guys I took up the challenge and made this amazing sauce. Its rich vibrant and smokey, really a sauce to die for.
My family absolutely loved it. I will only be making this. Never buying this from a store ever again. Thank you for this divine recipe Mike.
Mike H. says
You are very very welcome Caroline. Enjoy!
Tom Ditz says
I made the Chili Pepper Madness Choptle sauce to use on grilled chicken. Now I like heat, but my wife doesn't tolerate it as well.
the only change I made in the recipe was that I cut the cayenne in half.
She tasted it and liked it. I loved it!
So I grilled the chicken and when it was close to being done, I glazed it a couple of times.
My wife thought it was spicy but tolerable. I felt it may have lost some of the heat with the chicken, more than I thought it would. Good thing I had sauce left over!
I can't wait to try this on other things, especially French fries! I always make a spicy diping sauce for my fries.
Mike Hultquist says
Thanks so much, Tom! Glad both you and your wife enjoyed it! I love the way you used it as well.
Kurt says
This is another winner from Mike! Thanks for this recipe! I plan to use it with shredded rotisserie chicken for an easy week night dinner. There are two things I would recommend- first is trying to find Mexican Crema instead of sour cream. I made it with sour cream and it’s delicious, but it has too much of the sour cream flavor for my taste. Secondly, I would strain it after you make it. This a pain in the neck, but it gets out all the seeds and chipotle skin. Otherwise the texture is sort of like delicious cream sauce, but with sawdust in it. I thought the ground cumin amount was perfect because that’s a seasoning that can easily be too strong.
Be warned, the sauce is hot as fire. Actually a different four letter word comes to mind, but I’m trying to keep this G rated. I live in a small town and our Walmart was out of cilantro so I had to omit that, but I will make it again and include the cilantro. The concept of a specialty store where I live is one that would sell nightcrawlers and Mountain Dew all at the same location. For that reason, I really appreciate that Mike’s recipes are easy to follow and normally have easily located ingredients.
Mike Hultquist says
Great comments, Kurt! Super helpful! Glad you enjoyed it and are enjoying the recipes. Thanks so much!
Linda says
Absolutely delicious! I made a batch and tossed buffalo wings in my brand new dressing... loved it! Husband admitted that the result was too hot for his liking - no problem, I gladly finished up his helping as well. Creamy, smooth, smoky and just enough spicy to wake up my taste buds. I will definitely use it as dip and/or dressing and will enjoy every bite!
Mike Hultquist says
Perfect way to enjoy it, Linda! Thanks so much for sharing this!! I'm glad you enjoyed it.
Amanda says
This was great! I used some leftover chipotles in adobo from the freezer (you know, from those recipes that only call for one pepper). It was probably a similar amount to a can, maybe more. I was afraid of too much heat so I left out the cayenne, but I found the heat in the end perfectly balanced with the sour cream, mayo, and cilantro. I used some pickled garlic I had in the fridge instead of garlic powder, which worked well. I ate it with sweet potato fries which was a great pairing. There is a lot of sauce left over, so I'll be thinking of more applications for it!
Mike Hultquist says
Wonderful!!! Thanks, Amanda! I'm glad you liked it! Perfect use of the frozen leftovers, haha.
Mark Baloga says
This is a great recipe! I've been using it on everything since I made it, since it makes quite a sizable batch.
I used non-fat Greek yogurt instead of Mexican Crema, since our household is currently following a low fat diet. I did include the mayo, I mean, I'm not crazy. I'm guessing this makes it lighter than if using Crema, but it is wonderful nonetheless! I was surprised the recipe took a whole teaspoon of cayenne, yet decided to follow the instructions as written. It did turn out to be too hot for us, so I added an extra cup of yogurt and that did the trick. Still very spicy, and when this batch is done I will try it with maybe a scant 1/2 t. of cayenne, and I'd double or triple the garlic, but, full disclosure, I love excessive garlic in all things.
We first had it on baked chicken, but have also put it on burritos, spread it on fresh toasted bread, and even used a dollop to give an added kick to brown rice. It really works on anything.
Plus, other than specifically buying a can of chipotle peppers in adobo for this recipe, everything required is pretty always on hand in our kitchen, so if I just get a couple of those cans for my pantry, I will be able to make this anytime, which is a bonus.
Mike Hultquist says
Thanks so much, Mark! Very happy you enjoyed it. Great comments, too. A good note about the cayenne, which is a good amount, though typically tamed by the other ingredients. Good to adjust to taste. I appreciate it!
Roger Goode says
Yesterday was my birthday, and I made this sauce as a part of my celebration. Settling down at the end of the day with a spicy chipotle dip and a cold beer was a real treat.
I couldn't find any Mexican Crema in my local supermarket, so I had to settle for sour cream. It was delicious, but I definitely want to try it again if I can find the Crema.
Mike H. says
Hope you will. You will have a blast! =)
Cindi says
I made this sauce to go over my Barramundi fish tacos! I used the slaw from your fish tacos recipe and substituted the creamy jalapeno sauce with the chipotle sauce. Since I only had a can of chipotle sauce and no adobo, I added a half of my home grown dehydrated ghost pepper, to give it a little extra kick! Realized this chipotle sauce was sooo good, we started using it as salad dressing, dips for vegetables, oh the possibilities are endless. This sauce has the right balance taste and heat. So easy to whip up in the food processor too! Let it sit overnight if you can, the flavors meld and come alive!
Mike Hultquist says
Boom!! Awesome! Glad you enjoyed it, and in so many ways. Thanks so much, Cindi. I appreciate it. I love the addition of the ghost pepper. YUM!
Lynn Butterfield says
I loved making this while making one small alteration. I added honey. That balanced the acidity and gave it a little sweet boost. I also used the Mexican Crema, just as the recipe suggests, rather than sour cream. That was a good choice. I eat this with thin tortilla chips because I love the flavor of the sauce I don’t want it to be drown out. I also add some chopped habanero peppers, fresh from my garden when I want to heat it up with a little fruity flavor.
Mike Hultquist says
Wonderful! Glad you are enjoying it, Lynn! SO good with crema. I love it for sure.
Ric says
I love Chipotle sauce and there are actually 2 different kinds. Chipotle Morita and Chipotle Meco. Chipotle Morita in adobo sauce is the more common form sold in stores, with the Meco version much harder to locate. Meco is typically found in the far southern border of Mexico and Guatemala. The difference is the Morita is a fresh green jalapeño that is smoked dry using fruit and oak woods. Chipotle Meco (Aztec word for "crazy or wild Indian") is made from the end of season fully ripened red jalapeño chiles that are smoked using the heavier flavored pecan or oak wood, giving it a more distinct deeper smokey robust flavor. For this recipe, we used Meco powder steeped in equal parts of chile powder with near boiling rice vinegar overnight to get our "adobo sauce" and followed the recipe. Came out great and we used it on our hamburgers! Thanks Mike!
Mike Hultquist says
Thanks for sharing, Ric! Glad you enjoyed it!
Jeremy says
Totally delicious. I added a couple of Reapers to give it a weapons grade hit and it worked! A truly delicious recipe. Thanks, Jeremy
Mike Hultquist says
That'll bring the REAL heat, Jeremy!! Nice!
Silke says
Made this for a 50th birthday BBQ party. Was delicious. Everyone loved it. Will do it again. Thank you mike!!
Mike H. says
Very welcome, Silke - happy anniversary!