Chipotle Sauce
Servings: 20 tablespoons
- 2 chipotle peppers in adobo sauce more or less to taste
- ¾ cup (180 grams) Greek yogurt sub sourcream or non-dairy yogurt
- ¼ cup (60 grams) mayonnaise sub vegan mayo
- ½ clove garlic
- 1 tablespoon lime juice
- ¼ teaspoon salt
- 1 teaspoon maple syrup optional
- Blend 2 chipotle peppers in adobo sauce, ¼ cup mayonnaise, ¾ cup Greek yogurt, ½ clove garlic, 1 tablespoon lime juice, and ¼ teaspoon salt until smooth and creamy.
- Scrape down the sides of the blender if necessary. Taste and adjust for salt, sweet, spicy, and acidic.
- Use chipotle sauce as a dip, spread, or drizzle with veggies, bowls, salads, and Mexican food.
Nutrition information is an estimate for 1 tablespoon of chipotle sauce, made with non-dairy Greek yogurt and our vegan mayo.
For chipotle sauce with dairy Greek yogurt and regular mayo the values are: 25 kcal, 1 g Carbs, 1 g Protein, 2 g Fat, 2 mg Cholesterol, 0.3 g Saturated Fat.
STORAGE
Make ahead: You can make chipotle sauce as part of your meal prep routine, as it keeps well for several days.
Refrigerator: Store leftovers in an airtight container in the fridge for up to a week. We put it in a small mason jar.
Freezing: We don't recommend freezing chipotle sauce.
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