Very few meals cannot be improved with a good sauce. And this sauce isn’t good, it’s incredible! There is no way you can go wrong with a creamy, spicy, chipotle flavor bomb. Plus it’s so easy to whip together you can do it while dinner is in the oven.
I discovered this sauce while doing a round of Whole 30. Basically, you are required to have a plate that is 1/3 protein, 2/3 vegetables and an additional fat at every meal. Which is tough if that’s not something that you are used to! We’ve never been big on avocados in my house because they always seem to be not ready or too ripe. It’s nearly impossible to get them at the magically sweet spot. So we were looking for another way to add healthy fats to our meal.
In comes this incredible chipotle dipping sauce. I love through chipotle peppers into anything because I can’t get enough of their smokey, spicy flavor. Did you know they are just jalapeno peppers that have been dried and smoked? It totally blew my mind when I found that out! So if you can handle the heat of a jalapeno, then you will definitely love chipotle peppers. I tossed one in a blender with some homemade mayo and some other ingredients that sounded like they would go together well and the sauce of my dreams were born.
Where to find chipotle peppers:
Chipotle peppers are usually sold in cans packed in adobo sauce. You can find them in the Hispanic section of any grocery store, usually where ever the salsa and taco shells are kept. A tiny can will go a long way so don’t think you need to get a big jar! If you can’t find chipotle peppers in adobo sauce I have also used chipotle salsa with similar success.
How to store chipotle peppers:
Unless you have a crazy tolerance to spice you will probably have some chipotle peppers and sauce leftover after you make this recipe. Fortunately, they freeze very well so you don’t have to waste a whole can with each batch. If you have space, I would recommend laying out a dollop of pepper and adobo sauce on a sheet pan and freezing it. Once frozen you can toss them into a ziploc bag and pull out the amount you need to defrost each time.
Or you can be like me and shove them into those little tiny tupperware containers that you never know what to do with and chip one out with a hot spoon every time you need it. I won’t judge you if you won’t judge me!
Recipes to use chipotle dipping sauce with:
- Southwest Skillet with Chipotle Sauce
- Smokey Sloppy Joe Baked Potatoes
- Crockpot Carnitas (in place of the chimichurri)
- Over fried rice, broccoli, potatoes, literally anything!
Chipotle Dipping Sauce
Creamy, smokey, and a little bit spicy this sauce is the perfect addition to just about anything!
- 1 Cup Mayo Homemade or Store Bought
- 1 Tbsp Lime Juice
- 1/2 Tbsp Chipotle Peppers in Adobo Sauce
- 1/2 Tsp Cumin
- 1/4 Tsp Garlic Powder
- 1/4 Tsp Salt
Add all ingredients to a blender and pulse until mixed. If thinner texture is desired add water 1/2 tbsp at a time until it is the desired consistency.
Store in an air tight container in fridge for up to one week.
If completing a Whole 30 and store bought mayo is not an option, I highly recommend this recipe for homemade mayo!
Add an additional 1/2 Tbsp of chipotle pepper to up the heat in this sauce if desired.