This smoky, spicy chipotle sauce recipe comes together in just five minutes and instantly elevates tacos, burrito bowls, grilled meats, sandwiches, salads, and even fries. It's rich and flavorful without being too heavy, thanks to a mix of yogurt and mayo that lightens things up without sacrificing flavor.
The real star, of course, is the chipotle pepper - it adds just the right amount of heat with that irresistible smoky depth. I keep a batch in a squeeze bottle in the fridge at all times, and it disappears faster than I'd like to admit. Once you try this easy chipotle sauce recipe, you'll be drizzling it on everything too!
🕒 Prep Time: 5 minutes | 🍽️ Yield: ~1¼ cups | 🔥 Flavor: Smoky, creamy, mildly spicy | 🥄 Great For: Tacos, bowls, sandwiches, fries | 🧊 Storage: Keeps up to 2 weeks refrigerated
I created this chipotle sauce recipe because 1) I'm obsessed with chipotle peppers and 2) I love to drizzle sauces on pretty much everything. It turned out to be the perfect topping for this chicken flatbread, and it's also terrific on fish tacos.
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Ingredients
- ½ cup plain yogurt (or substitute sour cream)
- ½ cup mayonnaise
- 1-2 chipotle peppers (from a can of chipotle peppers in adobo sauce)
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper
Instructions
- Add all ingredients to a blender or food processor.
- Blend on high speed for about 30-60 seconds, or until the chipotle sauce is completely smooth and creamy. Taste and adjust seasoning if needed (add an extra chipotle pepper for more heat, or a squeeze of lime juice for a bit of acidity).
Substitutions
- Plain yogurt: Swap with sour cream for a tangier, richer base. Greek yogurt also works well for a thicker sauce and added protein.
- Mayonnaise: You can use all yogurt or sour cream for a lighter version, or substitute with vegan mayo to make it dairy-free or plant-based.
- Chipotle peppers: If you don't have canned chipotle peppers in adobo, use 1-2 teaspoons chipotle powder or 1-2 tablespoons chipotle hot sauce instead. You can also try smoked paprika plus a dash of cayenne for a similar smoky heat.
- Cumin: Smoked paprika or taco seasoning can work in a pinch.
- Kosher salt & black pepper: Any salt or pepper will do, just adjust it to your tastes.
How to Use Chipotle Sauce
This creamy, smoky chipotle sauce recipe is endlessly versatile, and once you try it, you'll want to drizzle it on everything! Here are some of our favorite ways to use it:
- Tacos: Drizzle over grilled chicken, shrimp, or veggie tacos for added flavor and a little spice.
- Burrito bowls & rice bowls: Add a spoonful right on top!
- Burgers & sandwiches: Use this chipotle sauce recipe in place of mayo or mustard for a smoky, spicy spread.
- Dips: Use it as a dipping sauce for fries, sweet potato wedges, onion rings, or even tortilla chips.
- Salads: Thin it out with a little lime juice and use it as a creamy southwest-style salad dressing.
- Grilled meats: It's delicious with steak, chicken, pork, or grilled tofu.
- Eggs & breakfast wraps: Add a dollop to scrambled eggs, breakfast burritos, or avocado toast.
- Pizza: Drizzle it over flatbread or taco-style pizzas.
- Roasted veggies: Drizzle on or toss with roasted cauliflower, sweet potatoes, or Brussels sprouts.
Once you start using this chipotle sauce, you'll wonder how your fridge ever lived without it!
Equipment Needed
- Blender or food processor - for blending the sauce until smooth
- Measuring cups and spoons - to measure yogurt, mayo, and spices
- Rubber spatula - to scrape down the sides of the blender and transfer the sauce
- Airtight container or squeeze bottle - for storing the finished sauce in the fridge
Storage
- Refrigerator: Store chipotle sauce in an airtight container or squeeze bottle in the fridge for up to 2 weeks. Stir or shake before each use, as slight separation may occur.
- Freezer: Freezing isn't recommended for this sauce due to the yogurt and mayo base, which can separate and change texture when thawed.
- Tip: Use a squeeze bottle for easy drizzling over tacos, bowls, or veggies (plus it keeps your sauce fresher and mess-free).
Frequently Asked Questions
How spicy is this chipotle sauce?
It's mildly to moderately spicy, depending on how many chipotle peppers you use. Start with one pepper and add a second for more heat.
Can I use chipotle powder instead of whole chipotle peppers?
Use 1-2 teaspoons of chipotle powder as a substitute. The flavor won't be quite as rich or smoky, but it still works well.
Can I make this chipotle sauce dairy-free or vegan?
Swap the yogurt and mayo for your favorite plant-based alternatives. Make sure to use unsweetened versions.
How long does chipotle sauce last in the fridge?
Stored in an airtight container, it will last up to 2 weeks. Keep it refrigerated and give it a quick stir or shake before each use.
What if I don't have a blender?
You can finely mince the chipotle peppers and whisk all ingredients together by hand. The texture won't be as smooth, but the flavor will still be great.
Can I use sour cream instead of yogurt?
Sour cream is a great substitute and gives the sauce a slightly richer taste.
Related
Looking for more sauce recipes? Try these:
Pairings
These are my favorite things to top with chipotle sauce:
Easy Chipotle Sauce
This creamy chipotle sauce recipe comes together in just five minutes and can be used as a dip, as a topping for chicken or shrimp tacos, drizzled on salads and much more!
Ingredients
- ½ cup plain yogurt
- ½ cup mayonnaise
- 1-2 chipotle peppers (from a can of chipotle peppers in adobo sauce)
- ½ teaspoon cumin
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper
- squeeze of lime (optional)
Instructions
- Place all the ingredients in a blender or food processor.
- Blend it on high speed until it's smooth and creamy.
- Store it in the refrigerator in an airtight container or squeeze bottle for up to two weeks.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 87Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 5mgSodium: 142mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g
This data was provided and calculated by Nutritionix.
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pragati says
What a fabulous recipe, Kristy! I made a similar sauce with local chili and Greek yogurt and it was yum. Very hard to get chipotle peppers where i live and miss them.
the wicked noodle says
ooohh...yours sounds good, too! I would really miss chipotles if I couldn't get them easily; I use them all the time. Thanks, pragati!
Shannon Lim says
This sounds like the exact recipe I need for that bag of dried chipotle lying around for a long time. How to puree the chipotle?
the wicked noodle says
If you used dried chipotles you'll have to reconstitute them first. I can't guarantee the flavor will be the same as the canned peppers are in an adobo sauce. But I say go for it! I would puree the reconstituted peppers with their water. Let me know if you have any other questions. Thanks, Shannon!
John@Kitchen Riffs says
Oooh, this looks so good! I love chipotle in anything, and this looks like a winner. Great minds and all -- I have chipotle in a dish I just made! 😉
the wicked noodle says
omgosh, that's too funny, John! I've already checked out your shrimp in chipotle sauce - looks fantastic! Cheers 🙂