Chipotle Sauce Recipe

This Taco Bell chipotle sauce is the smoky-spicy-creamy magic that makes tacos, sandwiches, and late-night snacks taste way hotter than they should. It’s quick, takes like 10 mins, and you probably already have half the stuff in your fridge. Level-up sauce energy without spending a dime.

Jump to Recipe

Quick Summary

• Prep time: 10 mins
• Cook time: 0
• Flavor: creamy, smoky, spicy
• Great for: tacos, fries, wraps, eating out of the jar

Why I Like This Recipe

Honestly? I wasn’t even trying to make a sauce. I just threw stuff in a bowl at 11pm because my burrito felt naked. And then—boom. Smoky, tangy, spicy enough to wake me up. I dunked fries in it. I made a wrap. I considered drinking it. No judgment.

Ingredients

• ¼ cup mayo
• ¼ cup sour cream (or Greek yogurt)
• 2 tbsp cilantro, minced
• 2 tsp garlic powder
• 1 tbsp lime juice
• 3 chipotle peppers in adobo, chopped
• 2 tbsp adobo sauce
• ½ tsp cumin (optional)
• Salt + black pepper to taste

How To Make Chipotle Sauce

1. Dump & stir: Throw everything in a bowl. Literally—mayo, sour cream, cilantro, garlic, lime, chipotle, adobo, cumin, salt, pepper. Stir like your life depends on it.
2. Taste & tweak: Too spicy? Add more mayo. Not enough kick? Toss in another pepper. Needs more lime? Go for it.
3. Serve it: Use it immediately or let it chill in the fridge for 20 mins so it gets even better (if you can wait).

Tips for Success

• Don’t skip the lime—it brightens everything.
• Use a blender if you want it super smooth.
• Taste as you go. These peppers vary.
• Chill it if you’ve got time. It’s better the next day.
• Add more adobo sauce for smoky heat.

Storage and Reheating

• Fridge: Toss it in a jar. It’ll last 5–7 days, if you don’t eat it all first. Stir before each use.
• Freezer: Wouldn’t recommend. It gets weird and watery.

Frequently Asked Questions

• Can I make it less spicy?
  Yup. Use fewer peppers. Or just the adobo sauce.
• Can I use Greek yogurt?
  Totally. Tangier, a little healthier, still works.
• What can I put this on?
  Literally everything. Tacos, burgers, sandwiches, roasted veggies. Your finger.
• Is it like the real thing?
  Honestly? Yeah. Maybe even better. You can tweak it how you like.
• Can I use chipotle powder?
  If you must. But the canned peppers hit different.

Common Mistakes and How to Dodge Them

• Using too many peppers too fast: They sneak up on you. Start with two. Add more if you dare.
• Forgetting to remove seeds: Spice overload. Unless you like crying.
• Not enough acid; It needs that lime to balance the fat and heat.
• Not blending if you want it smooth: Chunks are fine. But if you want a restaurant-y texture, use a blender.
• Storing it too long: This isn’t eternal sauce. Use it up in a week. It won’t last that long anyway.

Nutrition Facts (Per Serving – ~1 tbsp)

• Calories: 66 kcal
• Total Fat: 7 g
• Saturated Fat: 2 g
• Cholesterol: 7 mg
• Sodium: 47 mg
• Potassium: 18 mg
• Total Carbohydrate: 1 g
• Dietary Fiber: 0.4 g
• Sugars: 1 g
• Protein: 0.3 g