This chipotle mayo is a silky, smoky sauce made with real chipotle chiles in adobo, brightened with fresh lime. Whip it up in minutes for burgers, tacos, sandwiches, fries and roasted veggies.
Why You’ll Love This Chipotle Mayo
- Use in lots of ways: Use this condiment as a dip, spread, in bowls, on tacos, with seafood- pretty much any way you can imagine.
- Quick and simple: If you have these 5 ingredients and 5 minutes, you’re ready to make this mayo in no time.
- Custom heat level: Don’t like a lot of spice? Only add one chile for a mild sauce. Or add the full can for lots of spice.
Gather This
You only need a handful of easy-to-find ingredients to make this chipotle mayo. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Mayonnaise – Personally, I like to make my own mayonnaise. It’s super simple and worth the effort. You can, of course, buy a jar from the store too.
- Chipotle chiles in adobo sauce
- Fresh lime juice
- Cilantro
- Fine sea salt
- Ground black pepper
How to Make Chipotle Mayo (Step-by-Step)
This is going to be your new favorite condiment because it’s delicious and easy!
- Blend peppers. In a small food processor (or immersion blender), puree chipotle peppers and adobo sauce. It should be thick and paste like, it will not be smooth.
- Add rest of ingredients. Without cleaning the food processor, stir in remaining ingredients including lime juice, mayonnaise, cilantro fine sea salt and ground black pepper.
- Add in peppers. Add 1 tablespoon of chipotle peppers at a time until the desired taste is achieved. I use the whole can, however I like things spicy. You are much better off adding in small amounts and taste testing along the way than to estimate.
- Chill. Refrigerate for a minimum of 30 minutes or until served. You can refrigerate for up to a week in an airtight container.
Heat Levels & Substitutions
You can change up the heat level and ingredients of this chipotle mayo any way you’d like.
- Mild: Only use one or two chipotle peppers to keep your mayo on the milder side.
- Medium: If you like medium heat, increase the number of peppers to three or four.
- Hot: Like it really spicy? Use the full can!
- Subs: Swap full fat mayo for avocado oil mayo or light mayo; use lemon instead of lime; omit cilantro if preferred.
Perfect Pairings
We like to use this chipotle mayo on just about anything, but here are some ideas for inspiration.
- Burgers, fried chicken sandwiches, BLTs
- Taco drizzle (shrimp, fish, veggie), burrito bowls
- Fry/sweet-potato fry dip; roasted veggies (cauliflower, corn)
- Seafood cakes, crab cakes, grilled shrimp
More Condiments and Sauces
Homemade sauces are kind of my jam- no pun intended. Here are some of my favorites.
Chipotle Mayo Recipe
This chipotle mayo is a silky, smoky sauce made with real chipotle chiles in adobo, brightened with fresh lime. Whip it up in minutes for burgers, tacos, sandwiches, fries and roasted veggies.
Servings: 8
Calories: 195kcal
Equipment
Ingredients
- 3-6 chipotle chiles in adobo sauce
- 2 teaspoons lime juice
- 1 cup mayonnaise
- 1 tablespoon cilantro chopped and optional
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Instructions
- In a small food processor (or blender), puree the 3-6 chipotle chiles in adobo sauce for 30 seconds. It should be thick and paste like, it will not be smooth. Transfer to a separate bowl.
- Without cleaning the food processor, add the 2 teaspoons lime juice, 1 cup mayonnaise, 1 tablespoon cilantro (optional), 1/4 teaspoon fine sea salt and 1/4 teaspoon ground black pepper.
- Add 1 tablespoon of the chipotle peppers at a time until the desired taste is achieved. I use the whole can, however I like things spicy. You are much better off adding in small amounts and taste testing along the way.
- Refrigerate the sauce for a minimum of 30 minutes or until served. You can refrigerate for up to a week in an airtight container.
- If you’ve tried this recipe, please come back and leave us a rating and comment. We like to hear how we did!
Nutrition
Calories: 195kcal, Carbohydrates: 1g, Protein: 0.3g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 12mg, Sodium: 251mg, Potassium: 8mg, Fiber: 1g, Sugar: 1g, Vitamin A: 23IU, Vitamin C: 0.4mg, Calcium: 3mg, Iron: 0.2mg
