Chipotle Avocado Sauce Recipe

This smoky, creamy Chipotle Avocado Sauce Recipe is made with ripe avocados, spicy chipotle peppers, and zesty lime juice, and ready in just 5 minutes. The blender transforms the dark red peppers and bright green fruit into a pale, speckled pastel sauce that is impossibly silky. I stopped buying the expensive bottled taco sauces once I realized how easily I could make this superior version at home.

Better Than Takeaway

I used to rely on those expensive squeeze bottles from the grocery store taco aisle to finish my fish tacos, but they always tasted artificially sour and lacked real heat. My first attempt at making a fresh version at home failed because I used only avocado and water, which resulted in a sauce that turned brown and watery within an hour.

The secret I learned is adding a base of sour cream or Greek yogurt along with the lime juice. This not only creates that perfect “drizzle-able” restaurant consistency that clings to your food, but it also helps stabilize the vibrant green color so it stays fresh looking on the table.

Jump to Recipe

Chipotle Avocado Sauce Recipe Ingredients

• 2 ripe avocados, pitted and peeled
• 2 chipotle peppers in adobo sauce (from a can), plus 1 teaspoon of the sauce
• 1/2 cup sour cream or plain Greek yogurt
• 1/4 cup fresh cilantro leaves
• 1 clove garlic, peeled
• 2 tablespoons fresh lime juice (about 1 lime)
• 1/4 cup water (plus more to thin if needed)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cumin

How To Make Chipotle Avocado Sauce Recipe

1. Combine Ingredients: Scoop the avocado flesh into a blender or food processor. Add the chipotle peppers, adobo sauce, sour cream, cilantro, garlic, lime juice, salt, and cumin.
2. Initial Blend: Pulse the mixture 5-6 times to break down the large chunks of avocado and peppers into a rough purée.
3. Adjust Consistency: With the motor running on low, slowly stream in the water until the sauce reaches your desired thickness. You may need slightly more water if you want a thinner dressing for salads.
4. Final Emulsion: Increase the speed to high and blend for 45 seconds until the sauce is completely smooth, creamy, and pale green with tiny red flecks.

Recipe Tips

• Control the heat: Canned chipotle peppers can vary in size and spice level. Start with one pepper, blend, and taste before adding the second one to avoid making the sauce too spicy for your guests.
• Prevent browning: Avocado oxidizes quickly when exposed to air. To keep the sauce bright green, press a piece of plastic wrap directly onto the surface of the sauce before putting the lid on your storage container.
• Use the stems: Don’t worry about picking perfect cilantro leaves; the tender top stems have immense flavor and will be completely pulverized by the blender, adding extra zest to the sauce.

What To Serve With Chipotle Avocado Sauce

This sauce is the ultimate companion for Baja-style fish tacos or grilled shrimp, as the creamy texture cuts through the char and spice. It also works beautifully as a zesty salad dressing for a chicken fajita bowl or a dipping sauce for sweet potato fries.

How To Store

Store this sauce in an airtight container in the refrigerator for up to 3 days. Because it contains dairy and avocado, it does not freeze well and should be enjoyed fresh to maintain its silky texture.

FAQs

Is this sauce very spicy?
It has a medium kick due to the chipotle peppers. If you prefer a mild version, scrape the seeds out of the peppers before blending or use just half of a pepper.

Can I make this dairy-free?
Yes, you can substitute the sour cream with unsweetened plain almond milk yogurt or a vegan mayonnaise. The texture will remain creamy thanks to the avocado.

What are chipotle peppers in adobo?
These are dried, smoked jalapeños rehydrated in a tangy tomato-vinegar sauce. You can find small cans of them in the international or Latin aisle of most grocery stores.

Nutrition

• Calories: 65
• Total Fat: 5g
• Saturated Fat: 1.5g
• Cholesterol: 5mg
• Sodium: 150mg
• Total Carbohydrate: 4g
• Protein: 1g