This homemade Chipotle Mayo is creamy, lightly spicy and so quick and easy to make. It’s great on tacos, but also a delicious dip for fries, chips, vegetables sticks and more!
Whip up a batch to serve on Taco Tuesday, or keep some on hand in your fridge for when you need a little something extra to brighten a regular meal!
Sauces and dips really are the best way to spice up a regular old meal. After all, what would a fish taco be without some creamy sauce to make it 100% more delicious? This homemade Chipotle Mayo is one of my favorites.
- It’s so quick and easy to whip up – just 5 minutes, a blender and a spoon are all you need!
- This is such a versatile dip/condiment; use it on burgers, for fries, for tacos, on nachos… Or by the spoonful, I won’t tell 😉
- You can make it as mild or as spicy as you want it to be, which is the beauty of making this yourself!
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Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Ingredient notes
- Mayonnaise: This is a pretty big part of the recipe, so I recommend using a high-quality one. I used a homemade mayonnaise because I’m very specific about what kind of mayo I like, but a high-quality store-bought works great, too.
- Sour cream: This adds some tang and makes the dip/sauce feel less “heavy”, and also gives it a little looser consistency. You can use all mayo if you prefer, or replace the sour cream with Greek yogurt.
- Chipotle peppers: I used canned chipotle peppers I blended in some adobo sauce from the can. I prefer to blend the peppers nay themselves vs blending the whole sauce, because a) I use homemade mayo which can split when blended; and b) I prefer to slowly add the chipotle and stop when the sauce tastes spicy enough to me. You can also use pure chipotle paste or even a chipotle salsa in place of the canned peppers. I blend salsa, too.
- Lime juice: Feel free to use white wine vinegar in place of the lime juice of you don’t have any on hand; but it will alter the taste.
- Honey: Use a mild, runny honey for best results. You do not want to use a very strong kind of honey because you want the sweetness, but not an overpowering taste. Some honeys can be quite bitter, too, which is not what you want to add to this mayo.
- Smoked paprika: Feel free to use ground chipotle in place of the smoked paprika, if you have it.
How to make Chipotle Mayo
Once you have your peppers blended, you really just stir all of the ingredients together.
That’s it! Really not that much of a recipe, is it 😉
Recipe tips
- I always start by blending 4 peppers and add half of the mixture first, then gradually add more until I’m happy with the result. My husband prefers his chipotle mayo with 8 peppers, but I’m a baby when it comes to spiciness 😉
- Blending the peppers can be a little difficult (it’s a small amount). I use an immersion blender an a 1-cup measuring jug that’s just wide enough to fit the immersion blender head. If you’re having huge difficulty blending the peppers by themselves, I recommend blending them with the sour cream before stirring in the remaining ingredients.
- This makes quite a lot (great for a party), but feel free to cut the recipe in ½ or even ¼ for a smaller quantity.
- Store your chipotle mayo in the fridge at all times. If you use homemade mayo, use it within 3-5 days. With store-bought mayonnaise, you can keep it for 2 weeks in the fridge, OR for less time if your sour cream indicates a shorter use-by date. Make sure to use a clean, lidded jar for your chipotle mayo and always remove it with a clean spoon. Otherwise, it could spoil sooner.
How to use your mayo
Chipotle Mayo is really, really delicious with Baja Fish Tacos! It’s also great on grilled or fried chicken burgers (try my air fryer fried chicken or oven fried chicken on a bun with chipotle mayo and coleslaw – so good).
It also makes for a great sauce for corn chips, fries, potato wedges or sweet potato fries.
Serve it with grilled chicken or grilled fish during summer BBQs.
Or use it on some sheet pan nachos for extra decadence!
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Printable recipe
Printable Recipe Card
Homemade Chipotle Mayo
This homemade Chipotle Mayo is creamy, lightly spicy and so quick and easy to make. It’s great on tacos, but also a delicious dip for fries, chips, vegetables sticks and more!
made it? tap the stars to add your rating!
Recipe details
Ingredients
- 1 cup good mayonnaise
- ½ cup sour cream
- 2-6 canned chipotles blended with 2-4 tablespoons adobo sauce from the can OR 1 tablespoon pure chipotle paste OR 4-8 tablespoons blended chipotle salsa
- 2 tablespoons lime juice
- 1 tablespoon runny honey
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin
- salt & ground black pepper to taste
Instructions
- Combine all ingredients in a bowl and stir well to combine. Keep in the fridge in a clean, airtight jar (3-5 days if you use homemade mayonnaise, 2 weeks (OR less if your sour cream is out of date earlier) with store-bought mayo).
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Notes
Ingredient notes
- Mayonnaise: This is a pretty big part of the recipe, so I recommend using a high-quality one. I used a homemade mayonnaise because I’m very specific about what kind of mayo I like, but a high-quality store-bought works great, too.
- Sour cream: This adds some tang and makes the dip/sauce feel less “heavy”, and also gives it a little looser consistency. You can use all mayo if you prefer, or replace the sour cream with Greek yogurt.
- Chipotle peppers: I used canned chipotle peppers I blended in some adobo sauce from the can. I prefer to blend the peppers nay themselves vs blending the whole sauce, because a) I use homemade mayo which can split when blended; and b) I prefer to slowly add the chipotle and stop when the sauce tastes spicy enough to me. You can also use pure chipotle paste or even a chipotle salsa in place of the canned peppers. I blend salsa, too.
- Lime juice: Feel free to use white wine vinegar in place of the lime juice of you don’t have any on hand; but it will alter the taste.
- Honey: Use a mild, runny honey for best results. You do not want to use a very strong kind of honey because you want the sweetness, but not an overpowering taste. Some honeys can be quite bitter, too, which is not what you want to add to this mayo.
- Smoked paprika: Feel free to use ground chipotle in place of the smoked paprika, if you have it.
Recipe tips
- I always start by blending 4 peppers and add half of the mixture first, then gradually add more until I’m happy with the result. My husband prefers his chipotle mayo with 8 peppers, but I’m a baby when it comes to spiciness 😉
- Blending the peppers can be a little difficult (it’s a small amount). I use an immersion blender an a 1-cup measuring jug that’s just wide enough to fit the immersion blender head. If you’re having huge difficulty blending the peppers by themselves, I recommend blending them with the sour cream before stirring in the remaining ingredients.
- This makes quite a lot (great for a party), but feel free to cut the recipe in ½ or even ¼ for a smaller quantity.
- Store your chipotle mayo in the fridge at all times. If you use homemade mayo, use it within 3-5 days. With store-bought mayonnaise, you can keep it for 2 weeks in the fridge, OR for less time if your sour cream indicates a shorter use-by date. Make sure to use a clean, lidded jar for your chipotle mayo and always remove it with a clean spoon. Otherwise, it could spoil sooner.
Nutrition
Serving: 1tablespoonCalories: 59kcalCarbohydrates: 1gProtein: 1gFat: 6gSaturated Fat: 1gTrans Fat: 1gCholesterol: 5mgSodium: 83mgPotassium: 9mgFiber: 1gSugar: 1gVitamin A: 176IUVitamin C: 1mgCalcium: 5mgIron: 1mg
Nutrition is an estimate.
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