Creamy Chipotle Sauce

This easy chipotle sauce is one of my favorite condiments to keep on hand! It's great for dipping and for spicing up your favorite tacos & bowls.

Chipotle Sauce

I say this all the time, but I truly believe that the key to a great veggie meal (or any meal, really) is a great sauce! With a great sauce on hand, you can use whatever veggies/grains/proteins you have to easily make salads, bowls, tacos, or sandwiches any night of the week. This smoky, creamy chipotle sauce is one of my absolute favorites to punch up any meal. It started as a sauce to the cauliflower tacos in my first cookbook and now I love it on everything from burrito bowls to breakfast tacos. It’s also great as a sweet potato fries dipping sauce, as it’s pictured here today. Keep reading for how to make it (and yes, there’s a vegan version!).

Chipotle mayo recipe ingredients

How to Make the Best Chipotle Sauce

What’s the secret to making a great chipotle mayo? Canned chipotle peppers in adobo sauce. They have an amazing smoky, spicy flavor that makes them one of my go-to ingredients in savory recipes. If you’ve never used chipotles in adobo, don’t worry – they’re not hard to find. Most grocery stores carry them in the Mexican aisle. After you make this recipe, use your leftover chipotles in BBQ jackfruit sliders or creamy vegan nacho cheese!

In this recipe, I balance the heat of the chipotles with sweetness from honey, richness from Greek yogurt & mayonnaise, and brightness from lime to make an addictive sauce that’s a bit lighter than a traditional chipotle aioli. And no need to worry if you’re vegan – maple syrup and vegan mayo work perfectly in place of the honey, yogurt, and traditional mayonnaise.

Sweet potato fries dipping sauce

How to Use Chipotle Sauce

Ok, you’ve made your chipotle sauce. Now what do you do with it? I love to use it as a sweet potato fries dipping sauce, and it’s great to have on hand for quick no-recipe meals. Drizzle it over a burrito bowl or roasted veggies, or dollop it onto tacos like the cauliflower tacos in our first book! You could also slather it onto a sandwich or use it to top your favorite veggie burger.

In addition, it would be delicious in any of these recipes:

  1. Spicy Mango, Black Bean & Avocado Tacos (sub in chipotle mayo for the sriracha mayo)
  2. Crispy Butternut Squash & Poblano Tacos (use this sauce instead of the poblano sauce)
  3. The Best Darn Vegan Veggie Burger
  4. Vegan Black Bean Quinoa Burger
  5. Taco Bowl with Cucumber Jalapeño Ranch
  6. Cauliflower Rice Burrito Bowl

Chipotle sauce with sweet potato fries

5.0 from 2 reviews
Creamy Chipotle Sauce
 
Cook time
Total time
 
This easy, smoky chipotle sauce is a great condiment to keep on hand! Use it to spice up your favorite tacos & bowls or as a dip for sweet potato fries.
Author:
Serves: 4
Ingredients
  • ½ cup whole milk Greek yogurt (*see vegan note)
  • ¼ cup mayonnaise (Sir Kensington’s is best here)
  • 1 chipotle pepper from a can of chipotles in adobo sauce
  • 1 garlic clove, peeled
  • 1 teaspoon lime juice
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon honey or maple syrup
  • Sea salt and freshly ground black pepper
Instructions
  1. In a food processor, place the yogurt, mayo, chipotle pepper, garlic, lime juice, olive oil, honey, and generous pinches of salt and freshly ground black pepper and blend until smooth. Season to taste with more salt and pepper, if desired.
Notes
*Vegan option: use ¾ cup vegan mayo instead of the yogurt and regular mayo. This recipe was tested with Sir Kensington's Fabanaise. Use maple syrup in place of the honey.

 

 

14 comments

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Rate this recipe (after making it):  

  1. AMBER H
    03.20.2019

    This looks delicious and so easy to make. How long does it keep in the fridge?

    • Jeanine Donofrio
      03.22.2019

      Hi Amber, up to a week!

  2. Susan
    03.20.2019

    YUM!! This sauce sounds wonderful! I already know where I would use it – on the magic sausage supper (sausages with veggies & sweet potatoes or butternut squash, baked). I’m making that dish tonight, but have already planned to use a different sauce. I am not a fan of chipotles in adobo, so I will sub a scant half teaspoon of chipotle powder. Definitely want to make this.

    • Jeanine Donofrio
      03.22.2019

      Hi Susan, I hope you enjoy it!

  3. dana from minimalistbaker.com
    03.20.2019

    gorgeous photos (and sauce) friend! xoxo

    • Jeanine Donofrio
      03.22.2019

      thanks Dana!

  4. Anca from cookstyle.co.uk
    03.21.2019

    The sauce looks delicious. I haven’t made it before, but it does look like something I’d like to try.

  5. Yusuf Cheema
    03.25.2019

    This was very easy for me to follow and understand, nice work!

  6. Ashley
    04.09.2019

    This looks creamy and amazing! Have you every used this sauce as a binder for anything? I’m just picturing it holding together “crab cakes” or veggie burgers…and tasting DELICIOUS!

    • Jeanine Donofrio
      04.10.2019

      Hi Ashley, oh, I think it would be delicious mixed in with veggie burgers!

  7. Jill
    05.15.2019

    Hello! I am just about to make this to go on some quinoa bowls I’ve been making for my lunches, but I had a question: if I upped the recipe so that I used the whole can of peppers, do you think the rest would freeze well any/or be ok in the fridge for a week or two?

    • Jeanine Donofrio
      05.15.2019

      Hi Jill, it’ll last about 1 week in the fridge! I’m not sure how the texture would be if it frozen and thawed.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.