This Creamy Chipotle Sauce is the perfect balance of smoky, creamy, salty and spicy. It is my go-to sauce for tacos (especially fish tacos), burritos, and bowls. Best of all, it comes together in under 15 minutes!
Jump to:
A sauce by many names, this creamy and spicy chipotle sauce will sometimes be referred to as chipotle cream sauce or chipotle crema. There are different ways to make this sauce. What I’m sharing here is my own recipe but feel free to make any adjustments you like.
This recipe can also very easily be veganized. Will it be authentic? I don’t know. Let’s just call it a Mexican-inspired sauce.
What is a Chipotle pepper?
Many people don’t know this bit of information, but a chipotle pepper is a smoke-dried jalapeño chili pepper. The process of making chipotle peppers involves drying and smoking ripe red jalapeño peppers, typically using wood smoke. This process adds that distinctive smoky chipotle flavor.
These smoked chili peppers are often used in Mexican and Tex-Mex cuisine to add a smoky and spicy kick to various dishes, such as sauces, salsas, marinades, and meat dishes. They can be purchased dried, canned in adobo sauce, or powder form. Chipotle peppers contribute a unique spicy flavor profile that enhances the overall taste of many dishes. This recipe uses Chipotle peppers in adobo. Try my Chipotle Hot Sauce recipe too.
To learn more about the wonderful and complex world of peppers, check out my comprehensive post on Pepper Varieties.
If you grow jalapeno peppers in your garden, let a few of them ripen to red so you can smoke them on the BBQ and make your own chipotle peppers!
Ingredients
A few simple ingredients are all you need for this homemade sauce. The star of the show is the spicy and smoky chipotle chiles in adobo.
Ingredient Notes and Substitutions
- Chipotle peppers in adobo: Sold in small cans, this standard Mexican product can now be found at most if not all grocery stores. You can also get it online or at your local Mexican or Latin market. There’s no substitution for these peppers! After all, this is a chipotle pepper sauce! Use these chiles in my Chipotle Hot Sauce recipe too.
- Sour Cream: You can use Mexican crema here or even Greek yogurt if you prefer. I would avoid plain yogurt as it can be a little runny. You can make this recipe vegan by using a vegan yogurt product.
- Mayonnaise: The mayonnaise gives the final product a nice creaminess and tang. You can omit it and just use more sour cream if you like.
- Lime Juice: I recommend lime but you can totally use lemon juice too.
- Cumin: Cumin is a classic Mexican ingredient. It’s a warm spice that adds another layer of flavor to the overall sauce. If you don’t have any, you can substitute it with coriander powder or just omit it entirely.
- Mexican Oregano: Not everyone has access to Mexican Oregano. You can substitute for regular dried oregano.
See the recipe card for full information on ingredients and quantities.
How to Make this Easy Chipotle Sauce
This recipe comes together in a few simple steps and in very little time. Under 15 minutes! Guaranteed!
Step 1. Prepare the peppers. Using gloves, remove any stems and seeds from the chipotle peppers. You only need the flesh and juice.
Step 2. Blend. Add the peppers to a blender or food processor. Add the sour cream, mayonnaise, lime juice, cumin, oregano, salt and pepper. Blend until you have a smooth sauce.
Step 3. Taste and adjust seasoning. Taste the sauce. It should be smoky, salty, sweet and a bit spicy. Make any adjustments you like at this point. You can add some sugar to balance the heat but it’s not necessary.
Step 4. Serve. Transfer your sauce to a bowl and garnish with optional cilantro. You can also transfer the sauce to a squeeze bottle.
Expert Tips
- Wear gloves! When handling spicy chiles, take precautions. Chipotle peppers are about 3000-8000 Scoville Units. This is the scale that measures the heat level of peppers. 8000 isn’t as bad as a habanero which can reach 500,000 units but it can still irritate if you touch a sensitive area of your body or face.
- Use real mayo. Not the fat-free stuff as it will have stabilizers and emulsifiers in it.
- Halve the recipe. This recipe makes a decent amount of sauce, but you’ll have to use it quickly or it will spoil after a few days. If you only need a bit, use half a can of chipotles and freeze the rest in a small freezer bag for future use.
- Use a squeeze bottle! For that authentic taqueria feel, use a squeeze bottle. This also helps extend the life of your sauce as it slows down spoilage by limiting the air exposure.
Serving Ideas
One of my favorite condiments, this sauce can be used to dress up tacos, fajitas, burritos and bowls. It can be used with grilled proteins. There’s no reason to just stick with Mexican food here, feel free to use this sauce with chicken shish tawook, chicken kafta, or even with fried fish like my Sayadieh recipe. In fact, I think it goes best with seafood and fish (think fish tacos, shrimp tacos, fish and chips).
It can also be used as a dipping sauce with chips, French fries, and even crudité.
Recipe FAQs
Yes, this sauce has dairy which will spoil if not refrigerated.
This sauce will last 3 days if left in a bowl (covered). It will last a bit longer (5 days) if you have it in a squeeze bottle. The goal is to keep air away from the surface of the sauce, so make sure you cover it well or use an airtight container. If using a squeeze bottle, cover it with a cap or a piece of plastic wrap.
Yes, simply follow the recipe as written but use half the canned chipotles for a milder sauce.
If you’re feeling adventurous, use 1 ½ or 2 cans of chiles!
Mexican oregano, scientifically known as Lippia graveolens, is a distinct herb with a flavor profile similar to traditional Mediterranean oregano but with citrus and earthy notes. Unlike the Mediterranean variety, Mexican oregano comes from a different plant and is not directly related to the common oregano used in European cuisine. It is a popular ingredient in Mexican and southwestern cuisines, adding a unique and robust flavor to dishes like salsas, stews, and marinades.
If you make this Creamy Chipotle Sauce Recipe or any other preservation recipe on Urban Farm and Kitchen, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe.
For more Urban Farm and Kitchen, follow along on Instagram, Facebook, and Pinterest, visit the Urban Farm Shop, or subscribe for new posts via email.
Recipe Card
Creamy Chipotle Sauce Recipe (for tacos, dips & more)
Ingredients
- 1 can Chipotles in adobo - 7 oz can
- ½ cup Sour cream - Or Mexican crema
- ¼ cup Mayonnaise
- 2 tablespoon Fresh lime juice
- ½ teaspoon Ground cumin
- ½ teaspoon Mexican oregano - Or regular dried oregano
- Kosher salt and black pepper to taste
- White sugar (optional)
- Fresh cilantro (optional)
Instructions
- Prepare the peppers. Using gloves, remove any stems and seeds from the chipotle peppers. You only need the flesh and juice.
- Blend. Add the peppers to a blender or food processor. Add the sour cream, mayonnaise, lime juice, cumin, oregano, a bit of salt and pepper. Blend until you have a smooth sauce.
- Taste and adjust seasoning. Taste the sauce. It should be smoky, salty, sweet and a bit spicy. Make any adjustments you like at this point. You can add some sugar to balance the heat but it’s not necessary.
- Serve. Transfer your sauce to a bowl and garnish with optional cilantro. You can also transfer the sauce to a squeeze bottle.
Notes
- Chipotle peppers in adobo: Sold in small cans, this standard Mexican product can now be found at most if not all grocery stores. You can also get it online or at your local Mexican or Latin market. They give the sauce its distinct smoky heat flavor. Use them in my Chipotle hot sauce recipe.
- Cumin: Cumin powder is a classic Mexican ingredient. It’s a warm spice that adds another layer of great flavor to the overall sauce.
- Mexican Oregano: Not everyone has access to Mexican Oregano. You can certainly substitute for regular dried oregano.
Dees
So good! I'm going to use it on grilled chicken...
Luay Ghafari
Perfect with chicken! Enjoy!