This Chipotle Southwest Sauce is a creamy, spicy all-purpose condiment that works really well as a dip for fries, a sauce for burgers or tacos, or just as a chip dip!Jump to Recipe
I originally pictured this Chipotle Southwest Sauce as a vehicle for shoving as many tortilla chips as I could into my mouth. However, once it was made my husband pointed out that it would be way better as a fry sauce. And while I think that it's great as a fry sauce, the beauty here is that this sauce can basically be anything you want!
Try this Chipotle Southwest sauce with:
You can use this as a sauce with with these Black Bean Tacos. You could spread it on this BLT Bagel. Or you can dip Air Fryer potatoes in it (my personal fave!) It would also slap on these Chorizo and Potato Soft Tacos
- Mayonnaise - helps make the sauce creamy and delicious.
- Sour Cream - does the same thing as the mayo, but gives it a little extra tanginess
- Chipotles in Adobo - the main ingredients in the sauce! These can be spicy, so I advise starting with a smaller amount, tasting and adding more if needed.
- Lime Juice - you can sub in white vinegar for the lime juice if needed.
- Add the sour cream and mayonnaise to a food processor or blender.
- Add the chipotles, lime juice, salt and pepper, paprika, onion powder, garlic powder and sugar to the food processor.
- Blend the sauce in the food processor until smooth.
- Let the sauce rest in the fridge for an hour before serving.
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Store any leftover sauce in the fridge in an air tight container for up to 5 days.
What to do with the rest of the chipotles in adobo?
One of the biggest challenges I face as a home cook is what to do with the rest of a can of something when I only need half (or less).
The answer when it comes to these peppers is to transfer any leftovers into an air tight container and it will keep in the fridge for about a month.
Start with 2 ounces of chipotle peppers in adobo, blend and taste. If you want it spicier, you can add more peppers at that point. You can always add heat, but you can't take it away once it's in there.
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Chipotle Southwest Sauce
- ½ Cup Mayonnaise
- ½ Cup Sour Cream
- 2-3 ½ Oz Chipotles in Adobo
- 2 teaspoon sugar
- 2 tablespoon lime juice
- ½ teaspoon paprika
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
- salt and pepper to taste
- Add all ingredients to a food processor or blender, and blend until smooth.
- Let the sauce rest in the fridge for an hour before eating.