This creamy, smoky Chipotle Aioli Recipe is made with mayonnaise, chipotle peppers in adobo, and fresh garlic and ready in just 5 minutes. The sauce transforms into a pale salmon-orange emulsion as the spicy peppers blend perfectly with the cool mayo base. I love keeping a jar in the fridge to instantly upgrade boring sandwiches and tacos.
Restaurant-Quality At Home
I used to constantly ask for extra sides of this sauce at my local burger joint, convinced it was some secret chef recipe I couldn’t replicate. I tried making it at home using just chili powder, but the texture was always gritty and the flavor fell flat. The real secret, I learned, is using whole chipotle peppers in adobo sauce rather than dried spices.
When you blend the actual peppers into the mayonnaise, you get that rich, velvety consistency and deep smoky heat that defines a true restaurant-style aioli. It’s incredibly easy to control the spice level this way, too—adding just one pepper for a mild hum or three for a serious kick.
Jump to RecipeChipotle Aioli Recipe Ingredients
- Mayonnaise: 1/2 cup (use a high-quality brand like Hellmann’s or Duke’s for the best texture).
- Chipotle Peppers in Adobo: 2 whole peppers plus 1 teaspoon of the sauce from the can.
- Garlic: 1 clove, peeled (fresh garlic is essential here, not powder).
- Lime Juice: 1 teaspoon, freshly squeezed.
- Salt: 1/4 teaspoon (or to taste).
- Smoked Paprika: 1/4 teaspoon (optional, for extra color).
How To Make Chipotle Aioli Recipe
- Blitz the Aromatics: Place the peeled garlic clove, chipotle peppers, and the teaspoon of adobo sauce into a small food processor or blender. Pulse high until the peppers and garlic are broken down into a rough paste.
- Add the Base: Scrape down the sides of the processor, then add the mayonnaise, lime juice, and salt.
- Blend Until Smooth: Process continuously for about 30-45 seconds. Watch for the mixture to turn a uniform, creamy salmon-orange color with no large chunks remaining. Taste and add more adobo sauce if you want it spicier.
Recipe Tips
- Control the Heat: Chipotles can vary in size and heat. If you are sensitive to spice, start with one pepper and blend, then taste before adding the second one.
- Use a Mini Chopper: A full-sized food processor might be too big for this small amount. If you don’t have a mini chopper, use an immersion blender in a tall jar, or mince the garlic and peppers very finely by hand before whisking into the mayo.
- Let Flavors Meld: While you can eat it immediately, letting the aioli sit in the fridge for 30 minutes allows the garlic and smoke flavors to deepen and marry with the creamy base.
- Avoid Low-Fat Mayo: For the proper thick, emulsified texture, stick to full-fat mayonnaise. Light mayo often contains water and fillers that can make the sauce runny when blended with lime juice.
What To Serve With Chipotle Aioli
This sauce is the ultimate companion for sweet potato fries or thick-cut potato wedges, as the smokiness cuts through the sweetness perfectly. It is also excellent drizzled over fish tacos or grilled shrimp, adding a creamy heat that complements seafood without overpowering it. I also use it as a burger sauce spread on toasted brioche buns for a gourmet touch.
How To Store
Transfer the aioli to an airtight glass jar or container and store it in the refrigerator. It will stay fresh for up to 2 weeks. Do not freeze this sauce, as the mayonnaise base will split and the texture will become grainy upon thawing.
FAQs
Is chipotle aioli very spicy?
It has a medium heat. The mayonnaise and fat help dampen the spice of the peppers, but you can make it milder by removing the seeds from the chipotle peppers before blending.
Can I make this vegan?
Yes, simply swap the regular mayonnaise for a high-quality vegan mayonnaise. The chipotles in adobo are naturally vegan.
What do I do with the rest of the chipotle can?
You can transfer the remaining peppers and sauce into a freezer-safe bag or small container and freeze them for up to 3 months. They are easy to slice even when semi-frozen.
Why is my aioli runny?
This usually happens if you add too much lime juice or adobo sauce relative to the mayonnaise. You can fix it by whisking in another tablespoon or two of mayonnaise to thicken it back up.
Nutrition
- Calories: 95 kcal
- Total Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 5mg
- Sodium: 120mg
- Total Carbohydrate: 1g
- Protein: 0g
Chipotle Aioli Recipe
8
servings5
minutes5
minutesChipotle Aioli Recipe blends creamy mayonnaise with smoky chipotle peppers in adobo and zesty lime juice in just 5 minutes for an easy condiment. This velvety, spicy sauce transforms tacos and fries into restaurant-quality meals.
Ingredients
1/2 cup Mayonnaise (high quality like Hellmann’s or Duke’s)
2 Chipotle peppers in adobo sauce (plus 1 tsp sauce)
1 Garlic clove, peeled
1 tsp Lime juice, freshly squeezed
1/4 tsp Salt
1/4 tsp Smoked Paprika (optional)
Directions
- Place the peeled garlic clove, chipotle peppers, and the teaspoon of adobo sauce into a small food processor or blender. Pulse high until the peppers and garlic are broken down into a rough paste.
- Scrape down the sides of the processor, then add the mayonnaise, lime juice, and salt.
- Process continuously for about 30-45 seconds. Watch for the mixture to turn a uniform, creamy salmon-orange color with no large chunks remaining. Taste and add more adobo sauce if you want it spicier.
