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Chipotle Mayo

A smoky, spicy mayonnaise sauce blended with chipotle peppers in adobo, lime, and garlic - perfect for burgers, tacos, and dipping fries.

8 minEasyServes 8180 cal/serving

MexicanSauceBlenderKetoLow CarbGluten-FreeDairy-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 1 cup mayonnaise
  • 2 chipotle peppers in adobo sauce (canned)
  • 2 tsp adobo sauce (from the can)
  • 2 tsp fresh lime juice
  • 1 garlic clove, roughly chopped
  • 1/4 tsp kosher salt

Instructions

  1. 1

    Combine 1 cup mayonnaise, 2 chipotle peppers in adobo sauce (canned), 2 tsp adobo sauce (from the can), 2 tsp fresh lime juice, 1 roughly chopped garlic clove, and 1/4 tsp kosher salt in a blender or food processor.

  2. 2

    Blend until smooth and creamy, scraping down the sides as needed.

  3. 3

    Taste and adjust heat by adding more chipotle peppers in adobo sauce (canned), or mellow it with extra mayonnaise.

  4. 4

    Transfer to an airtight container and refrigerate for at least 15 minutes before serving to let the flavors meld.

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Questions

How long does Chipotle Mayo take?

As written, 8 minutes: 8 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 4, 15 minutes. That wait sits outside the stated prep and cook times, so plan around it.

Is there a substitute for chipotle in adobo in Chipotle Mayo?

The entry for Chipotle Mayo calls for 2 chipotle peppers in adobo sauce (canned). In its place: Use smoked paprika with a pinch of cayenne and a teaspoon of tomato paste per pepper.

Can I make Chipotle Mayo less spicy?

Yes. The heat in Chipotle Mayo comes from 2 chipotle peppers in adobo sauce (canned). For a milder plate, start with half the chipotles and add more to taste at the end; nothing else in the method changes.

Does Chipotle Mayo contain eggs?

Yes: 1 cup mayonnaise. The full allergen list for this entry is eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Chipotle Mayo?

Refrigerate Chipotle Mayo in a sealed jar and use it within four to five days. Egg-emulsified sauces do not freeze; make only what you will use within the week.

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