Chipotle Burrito Sauce Recipe

This creamy, smoky Chipotle Burrito Sauce Recipe is made with chipotle peppers in adobo, tangy sour cream, and fresh lime juice, ready in just 5 minutes. The blend transforms into a vibrant orange drizzle that adds the perfect spicy kick to any homemade wrapper. I keep a jar in my fridge to instantly upgrade taco nights.

Better Than Takeaway

I used to think the secret to great burritos was just the marinated meat, but I was wrong. The real magic lies in a sauce that bridges the gap between the cool toppings and the hot filling, adding moisture and heat in every bite. My first attempt used only mayonnaise, which was too heavy, so I swapped half for sour cream to get that tangy restaurant-style finish.

Making this at home solves the biggest problem with the assembly line burrito: dry spots. By blending your own batch, you control exactly how much smoke and heat goes in, ensuring it complements your ingredients rather than overpowering them. It tastes far fresher than anything you can squeeze out of a store-bought bottle.

Jump to Recipe

Chipotle Burrito Sauce Recipe Ingredients

• For the Creamy Base:
• 1/2 cup sour cream (full fat works best)
• 1/4 cup mayonnaise
• For the Heat & Flavor:
• 2 chipotle peppers in adobo sauce (canned)
• 1 tbsp adobo sauce (from the can)
• 1 clove garlic, peeled (or 1/2 tsp garlic powder)
• 1 tbsp fresh lime juice
• 1/2 tsp ground cumin
• 1/4 tsp salt

How To Make Chipotle Burrito Sauce Recipe

1. Prep the Ingredients: Open the can of chipotles and measure out two peppers along with a tablespoon of the dark red sauce. Place them into a blender or small food processor along with the sour cream, mayonnaise, garlic clove, lime juice, cumin, and salt.
2. Blend Until Smooth: Pulse the mixture on high speed for 30 to 45 seconds. Watch as the white dairy blends with the red peppers to turn a signature sunset-orange color; continue blending until no large chunks of pepper or garlic remain.
3. Adjust and Rest: Taste the sauce and add more salt or lime juice if needed. Pour it into a jar or squeeze bottle and let it sit in the refrigerator for at least 10 minutes to allow the flavors to meld before serving.

Recipe Tips

• Control the Spice Level: Chipotle peppers can vary in heat; start with one pepper if you are sensitive to spice, then taste and add the second one if you want more kick.
• Let Flavors Melod: While you can eat this immediately, letting the sauce sit in the fridge for an hour makes a huge difference as the garlic and cumin infuse into the cream.
• Use a Small Blender: The volume of ingredients is relatively small, so a mini food processor or an immersion blender in a cup often works better than a large standard blender.
• Storage Containers: Transfer the finished sauce into a plastic squeeze bottle for that authentic restaurant experience and easy drizzling over tacos and bowls.

What To Serve With Chipotle Burrito Sauce

This sauce is the perfect binder for chicken or steak burritos, adding necessary moisture to rice and beans. It also works incredibly well as a dipping sauce for sweet potato fries or drizzled over a loaded nachos platter to cut through the rich cheese.

How To Store

Store the sauce in an airtight container or squeeze bottle in the refrigerator for up to one week. Do not freeze this recipe, as the sour cream base will separate and become grainy when thawed.

FAQs

• Is this sauce very spicy? It has a moderate medium heat, but the dairy helps cool it down significantly compared to a straight salsa.
• Can I make this vegan? Yes, simply swap the sour cream and mayonnaise for your favorite plant-based alternatives; the strong flavor of the chipotles covers up any difference in the base.
• Where do I find chipotle peppers? You can find small cans of “chipotles in adobo” in the international or Latin aisle of almost any major grocery store.
• Can I use greek yogurt instead of sour cream? Plain Greek yogurt is a great substitute that adds more protein and tang, though the texture might be slightly thicker.

Nutrition

• Calories: 85
• Total Fat: 8g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 120mg
• Total Carbohydrate: 2g
• Protein: 1g