Go Back

Chipotle Sauce with Garlic and Sour Cream

A quick, bold sauce that combines smoky chipotle peppers with cool sour cream, perfect for tacos, grilled meat, roasted vegetables, or as a dip.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Condiment, Sauce
Cuisine: American, Mexican
Calories: 100
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup sour cream
  • 1/4 cup mayonnaise Adds richness and helps smooth out the texture.
  • 2 cloves garlic Minced or roasted for a milder flavor.
  • 1 tablespoon fresh lime juice Bright, citrusy note.
  • 1/2 teaspoon smoked paprika Enhances the smoky profile.
  • 1/2 teaspoon ground cumin Gives it an earthy, slightly warm background.
  • 1/2 teaspoon salt Balances all the flavors.
  • 1 tablespoon olive oil Optional, helps with consistency.
Chipotle Peppers
  • 1-2 peppers chipotle peppers in adobo sauce Chopped roughly for easier blending.

Method
 

Preparation
  1. Peel and mince two cloves of garlic, or roast them for a milder, sweeter flavor. Chop one or two chipotle peppers in adobo roughly so they blend easier.
Blend the Base
  1. In a blender or food processor, add sour cream, mayonnaise, chopped chipotle peppers, minced garlic, lime juice, smoked paprika, ground cumin, and salt. Pulse until smooth.
Taste and Adjust
  1. Try a small spoonful and add more salt, lime, or chipotle as desired. If it is too spicy, add more sour cream or a little extra mayonnaise.
Check Consistency
  1. The sauce should be smooth and easy to spoon. If it's grainy, blend longer. If it's thin, add more sour cream or mayonnaise. If too thick, add olive oil or water.
Store and Chill
  1. Put the sauce in a clean container, cover, and chill for at least 30 minutes to allow flavors to meld.

Notes

Store in an airtight container in the fridge for 4 to 5 days. If freezing, use a shallow container and freeze for up to one month. Thaw in the fridge and stir well.