Description
This creamy smoky chipotle sauce is a versatile and flavorful condiment perfect for adding a smoky, spicy kick to your favorite dishes. Made with sour cream, smoky chipotle peppers in adobo sauce, tangy lime juice, and a blend of spices, this sauce is smooth, rich, and easy to prepare in just 10 minutes. It pairs beautifully with grilled meats, tacos, roasted vegetables, or as a dip.
Ingredients
Scale
Chipotle Sauce Ingredients
- 1 cup sour cream
- 2 chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon salt (adjust to taste)
- 1 to 2 tablespoons water
Instructions
- Prepare ingredients: Gather all ingredients, measure them accurately, juice the fresh lime, and drain any excess sauce from the chipotle peppers to avoid overwatering the sauce.
- Combine ingredients: Add sour cream, chipotle peppers, adobo sauce, lime juice, garlic powder, onion powder, smoked paprika, cumin, and salt to a blender or food processor for thorough mixing.
- Blend until smooth: Blend the mixture on high speed until it achieves a completely smooth and creamy texture, scraping down the sides as needed to ensure consistency.
- Adjust consistency and flavor: Add 1 to 2 tablespoons of water to thin out the sauce to your desired consistency. Taste and adjust the seasoning by adding more salt, lime juice, or adobo sauce if needed.
- Store the sauce: Transfer the finished chipotle sauce to a clean glass jar or an airtight container for storage.
- Chill: Refrigerate the sauce for at least 30 minutes to allow flavors to meld and intensify before serving.
- Serve: Stir the sauce before use. Enjoy it as a dip, spread, or topping with your favorite dishes such as tacos, grilled meats, or roasted vegetables.
Notes
- Adjust the number of chipotle peppers according to your desired spice level.
- Use full-fat sour cream for a richer and creamier texture.
- The sauce can be stored in the refrigerator for up to one week in an airtight container.
- If you prefer a thinner sauce, gradually add water to reach the consistency you like.
- This sauce can also be made dairy-free by substituting sour cream with a vegan alternative like cashew cream or coconut yogurt.
