Ingredients (~1.5 cups)
- 3/4 cup sour cream
- 3/4 cup mayonnaise
- 3-5 chipotle peppers in adobo, minced
- 1/2 tsp garlic powder
- Juice of 5-6 limes
- Water (optional, to thin)
Make the Sauce
Take the chipotle peppers from the can. For a milder sauce, slice the peppers open and use a knife to scrape out and discard the seeds. For a spicier sauce, leave the seeds in. Finely mince the peppers.
In a small bowl, combine the minced chipotles, sour cream, mayonnaise, garlic powder, and lime juice.
Stir with a fork or whisk until everything is combined.
Rest and Adjust
If the sauce seems too thick, add a splash of water (about 1 tsp at a time) and stir until it reaches your desired consistency.
You must cover the bowl and let the sauce sit in the refrigerator for at least a couple of hours before serving. This step is essential for the smoky chipotle flavor to meld with the cream base.
Chipotle Cream Sauce
This is a classic smoky, pink sauce, great on tacos, sandwiches, or burgers. Use canned chipotles in adobo (not dried) and seed them if you want less heat. You must let this sauce rest in the fridge for at least an hour for the flavors to meld.
Ingredients
Ingredients (~1.5 cups)
- 3/4 cup sour cream
- 3/4 cup mayonnaise
- 3-5 chipotle peppers in adobo minced
- 1/2 tsp garlic powder
- Juice of 5-6 limes
- Water optional, to thin
Instructions
- Mince chipotle peppers, keeping seeds for extra heat if desired.
- Mix chipotles, sour cream, mayonnaise, garlic powder, and lime juice in a bowl.
- Stir until well combined.
- Add water by teaspoon if sauce is too thick.
- Refrigerate covered for at least 2 hours before serving.
Notes
Sauce will develop deeper flavor after chilling.
