Chipotle Sauce Recipe | Chipotle Crema

Close-up of creamy chipotle sauce in a clear, faceted glass set on a round wooden board, with a spoon held above the glass as the pale orange sauce drips back down; in the softly blurred background are whole limes, a halved lime, and a small white bowl of chipotle peppers in adobo sauce, with fresh cilantro sprigs scattered around the board.

4.75 from 8 votes

Chipotle Sauce Recipe | Chipotle Crema

This creamy chipotle sauce is smoky, tangy, and ready in minutes. Made with chipotle peppers in adobo, sour cream, lime juice, cumin, and cilantro, it’s the perfect finishing sauce for tacos, bowls, and grilled meats, plus it doubles as an easy dip or sandwich spread.

Cook Time5

Total Time5

Servings: servings (2 tablespoons per serving)

Calories: 64kcal

Chef: Jessica Randhawa

Ingredients

▢ 2 cups sour cream
▢ ¼ cup mayonnaise - Optional for richer sauce (see notes)
▢ 3 chipotle peppers in adobo sauce - see notes about heat
▢ 2 tablespoons adobo sauce
▢ 1-2 tablespoons fresh lime juice
▢ ½ teaspoon ground cumin
▢ ¼ cup fresh cilantro leaves - loosely packed
▢ salt - to taste

Instructions

Add the sour cream, mayo (optional), chipotle peppers, adobo sauce, lime juice, cumin, and cilantro to a small food processor or blender.
Process until the sauce is smooth and evenly colored, scraping down the sides once or twice if needed.
Add more adobo sauce for deeper smoky flavor, more chipotle pepper for extra heat, or another squeeze of lime for brightness. Blend again briefly.
Use immediately, or cover and refrigerate for 15 to 30 minutes to let the flavors meld.

Notes

Chipotle peppers vs. adobo sauce: The peppers bring most of the heat and smokiness. The adobo sauce adds bold, tangy, tomato-rich flavor with a gentler heat, so it's the easiest way to boost flavor without making the sauce too spicy.

Substitutions and swaps:

Richer / more spreadable: Add about 1/4 cup mayonnaise (or replace part of the sour cream with mayo).
Lighter: Swap sour cream for plain Greek yogurt.
More pourable, slightly sweeter: Use Mexican crema in place of sour cream.
No cilantro: Skip it or use a small amount of sliced green onion for a fresh finish.
Heat control tip: Start with 1 pepper for mild, then add more gradually. The heat builds as it sits.

Storage: This recipe makes approximately 2 cups. Store in an airtight container in the refrigerator for up to 4 to 5 days. Stir before serving. Do not freeze (the texture can separate).

Nutrition

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