Chipotle Sauce

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The consistency of this homemade sauce is super thick, If you want drizzle consistency (like dressing) for your salads or bowls, then add little water and adjust as per your liking. But make sure not to thin too much otherwise, it dilutes the flavors.

Delicious! Made it as the chipotle sauce I like disappeared from my normal grocery store. I halved the ingredients for a smaller amount and it came out great. Also used chipotle sauce (no chili peppers)

Made it for taco bar night, it was the star of the show!! It made everything taste better! I added a bit more of chipotle peppers since spice is appreciated in my household! This is gonna be a regular from now on!

Chipotle sauce is an easy way to add smokiness, heat, and zesty flavor to any dish. It can be drizzled over tacos or turned into a creamy dip. Either way, this recipe is incredibly easy to make with the help of just a few pantry staples.

You can use the chipotle peppers for an intense smoky heat. Or use a tablespoon of the sauce for a subtle, fiery sweetness. Needless to say, it makes for an extremely versatile pantry staple if you like adding a spice kick.

Chipotle sauce is made from chipotle peppers in adobo sauce combined with Mexican spices, creamy dressings like mayonnaise and sour cream, combined a bit of lime juice. Its the best! This recipe is a copycat of one of our favorite Southern California restaurants Rubios. They use it on many of their dishes.

The secret to this homemade sauce is chipotle peppers in adobo. Chipotle peppers are red jalapeños that have been smoked and dried. And the adobo is a velvety, tangy, and sweet sauce made from dried chili peppers.

You will want to blend or use a food processor for your chipotle sauce if you don't want to have cilantro leaves. If you are putting in some chipotle peppers you will also want those blended before you serve.

First, gather up your ingredients, which include a can of chipotles in adobe (but of course!), along with ½ cup Mexican crema (or sour cream), ¼ cup mayo, chopped cilantro, cayenne powder for flavor and heat, garlic powder, cumin, and a bit of salt and pepper.

I was making a chipotle sauce all summer long to have on fried green tomatoes. I like your sauce better, and recently discovered my son in my chipotle sauce, how dare he? Lol, anyway yours makes a bigger batch, more to share. Thanks Mike

Fantastic! Ran out of Taco Bell Chipotle sauce ahead of quesadilla night and found this recipe. Definitely more bite than the TB sauce, so be forewarned. We loved it, though, and I put it together in less than 5 minutes start to finish.

Living in the UK I can only get the Chipotle in Adobo Sauce on line (at least where I live). Now I have the ingredients to make my own Adobo sauce (using your recipe) and I have the dried Chipotle chillies. How much of the sauce and how many dried Chipotles (rehydrated) do you recommend to make your Chipotle sauce? The cans have a content weight of 220g 25% of which according to the ingredients is Chipotle chilli, that's 55g (about 8 to 10 chillies) which seems a lot to me.

Paul, you can easily just use 1-2 of the chipotles with some of the adobo sauce at first. Mix it in, give the chipotle sauce a taste, then adjust from there. You can save whatever you don't use. Let me know how it turns out for you.

Spicy and I don't really get along well anymore so I did myself a little favor; I halved each chipotle pepper and scraped out most of the seeds (saving as much adobo sauce as possible.) Skipped the cayenne too but put in some freshly cracked pepper. Still such great flavor. Blended it directly in the sour cream tub with my handheld blender.

Thanks, Todd. You can calm it down by incorporating more sour cream or crema. You can also incorporate tomato sauce to dilute it. It will change the flavor, but will still be delicious. I appreciate the comments!

Thanks, Konstantin. Yeah, this recipe is for a creamy chipotle sauce, which does need the adobo sauce (or sauce from chipotles in adobo, which some people just call chipotle sauce). Glad you enjoyed it.

Jodie, in what form is your chipotle sauce? What are you trying to sub for? If you are trying to use powder instead of sauce, just use about 3-4 tablespoons of the powder with a cup or so of water or stock instead of the sauce. This particular recipe is a creamy sauce. Sorry for my confusion.

Catherine, this recipe doesn't freeze well because of the mayo. Instead, I would make a smaller batch by halving or quartering the ingredients, but then freeze the chipotles in adobo. I hope this helps.

This rich, full-bodied hot sauce is the perfect balance of smoke and heat. Made from vine-ripened red jalapeño peppers that are slow-smoked to perfection over a smoldering pecan wood fire. This robust pepper sauce is just right for marinating or grilling meats and adds an unexpected smoky flavor to cocktails, dips and sweets.

Chipotle peppers are made from jalapenos that are allowed to ripen on the vine from green to red, picked, smoke-dried, rehydrated then either ground or preserved in adobo sauce. They are prized for their intense zesty, smoky, slightly sweet heat.

Chipotle peppers in adobo sauce are commonly used in sauces (like this one!), glazes, marinades, braises (like Beef Birria), soups, sandwiches and beans. They are a versatile pantry staple worthy of keeping stocked!

Most recipes only call for 1-2 chipotle peppers or 1-2 tablespoons of minced chipotle peppers so you are left with an open can of smoky, spicy goodness. I love spice, but that is a lot of chipotle peppers to use up before their fridge life expires! To make the most of your worthy investment, I suggest freezing chipotle peppers. They only take a few minutes to prep and are easy to pull out any time you need them.

Transfer Chipotle Crema to an airtight container and store in the refrigerator for up to 1 week. The sauce will naturally thicken as it sits in the fridge, so you may want to thin it with a splash of milk or water when ready to use.

The key to great grilling is a surprise ingredient - why not make it plums! Many of our customers claim our Smokey Plum Chipotle Sauce as their favorite sauce. It has a unique, slightly smokey flavor that is just "plum" good. Try it at your next cookout and watch the folks line up to kiss the cook! Enjoy!

Tomato puree (water, tomato paste), soybean oil, sugar, vinegar, water, salt, egg yolks, modified corn starch, chipotle chili pepper, buttermilk*, ancho chili peppers, garlic powder, spices (mustard flour), molasses, sour cream (cream, nonfat milk, cultures), garlic*, onion powder, lactic acid, chili pepper, phosphoric acid, xanthan gum, polysorbate 60, potassium sorbate and calcium disodium edta (used to protect quality), lemon juice concentrate, citric acid, cultured nonfat milk, polysorbate 80. *dehydrated

A creamy blend of medium-heat smoky chipotle and mild, sweet ancho chili peppers. This ancho chipotle sauce offers an easy, convenient way to deliver new flavor experiences that will keep patrons coming back for more. No skilled labor or prep time is needed. These sauces are perfect for both hot and cold applications, and easier and more consistent than customizing condiment/dressings with mixing ingredients.

Plump, juicy, Northwestern blueberries get a jolt when blended with zesty chipotle peppers in our Roasted Blueberry Chipotle Sauce. This unique pairing has no boundaries when it comes to accompaniment. The flavor explosion is perfect over cream cheese or warm Brie, and adds artisanal flair to chicken breasts and wings. Whether used in an appetizer, main dish, dessert or drinks, this versatile sauce is sure to please. Enjoy!

We blend jalapeno peppers, both fresh and smoked, tomatoes, garlic, onion, purple cabbage, beets, among other ingredients, to create an all natural smokey flavored hot sauce. We rank this is a mild to medium hot sauce. We are really proud of how unique our recipe is, and we think you'll love it!

Blues Hog gourmet sauces are gluten free and made of all natural, high-quality ingredients. With more awards than any other commercial sauce on the market, our products are used by 90% of competition bbq teams nationwide. Blues Hog is the award-winning choice of champions!

This award winning sauce combines the smoky spice of chipotle peppers with the sweetness of raspberries making this the perfect addition to Salmon, Chicken or Pork Tenderloin. Also delicious poured over cream cheese or warm Brie as an appetizer.

When you make it from scratch, you can avoid all of those mysterious ingredients that have you raising your eyebrows. Besides, I have yet to find a commercial chipotle sauce that can beat this homemade version!

With your newfound skill, you should have no trouble making this spicy chipotle sauce from scratch whenever you feel like it. As simple as just tossing some things into a blender, you can crank out this attractive and spicy condiment for any occasion.

Add 1 (7-ounce can) chipotles in adobo sauce with their sauce, 1 large garlic clove, 2 teaspoons kosher salt, 1 teaspoon maple syrup, and 1 teaspoon soy sauce or tamari. Process until puréed and smooth, scraping down the sides of the bowl halfway through, about 1 minute total.

Our rich and smokey Chipotle sauce is slowly roasted with smoked paprika, chipotle, and a unique blend of traditional Mexican spices. Your weeknight dinner dilemma has just been solved with our 5-minute recipe. Simply shred chicken, simmer for 5 minutes in our Chipotle sauce, and dinner is served with tacos, burritos, or taco salad. ¡Buen Provecho mis amigos!

This Mexican inspired chicken recipe is so easy and perfect for any weeknight dinner. You can adjust the spice level to your taste. The avocado sauce is delicious, I love it here or drizzled over tacos, enchiladas, etc.

Tortilla chip crusted chicken drizzled with a simple chipotle sauce and served with a crisp red pepper & avocado slaw. The chicken is crunchy on the outside, juicy on the inside, and flavored with a little smoky chipotle and sweet honey. Made even better with the zesty sauce. And the slaw is the perfect simple side to complete the meal! 2b1af7f3a8

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Chipotle Sauce

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