Deliciously creamy Chipotle Mayo is quick and simple to prepare and brings a smoky, mildly spicy, savory kick to many dishes. Drizzle it over tacos, spread it on sandwiches and wraps, or serve it as a dip for fries, chips, vegetables and more. It brightens up everyday meals and is versatile enough to become a pantry favorite.
This chipotle mayo is a new favorite in our kitchen. It takes under 10 minutes to make and packs big flavor with very little effort. Sauces, dips and condiments are an easy way to elevate a meal, and this one stands out for a few reasons:
- Quick and easy: The recipe requires about 10 minutes and a blender or food processor.
- Minimal ingredients: Just a handful of pantry staples plus mayonnaise (or a substitute) create a complex, smoky sauce.
- Extremely versatile: Use it on burgers, tacos, nachos, bowls, sandwiches, or as a dip for fries and vegetables. Adjust the heat to your preference.
- Delicious every time: Creamy, smoky, and tangy—this mayo is consistently satisfying.
What are chipotle peppers in adobo sauce?
Chipotle peppers in adobo are the key ingredient that gives this mayo its signature smoky heat. Chipotles are ripe jalapeños that have been smoked and dried. They are typically packed in an adobo sauce, which is a tangy, slightly sweet Mexican-style sauce made with tomatoes, garlic, vinegar and spices. The peppers contribute an intense smoky flavor and heat, while the adobo sauce adds richness and depth with a touch of acidity and sweetness.
Most grocery stores carry canned chipotle peppers in adobo—look in the international or Mexican foods aisle. For this mayo, you won’t need the entire can; a few peppers and a tablespoon or two of the adobo sauce are enough to flavor a full batch. Adjust quantities to control spiciness.
Ingredients in chipotle mayo:
This version uses mayonnaise as the creamy base and adds smokiness, garlic, lime and a touch of salt for balance. You can adapt it to suit dietary preferences:
- Mayonnaise: 1 ½ cups mayo provides a luscious base. Substitute part or all with plain Greek yogurt or a vegan mayo for a lighter or plant-based option.
- Chipotle peppers + adobo sauce: Use 3 chipotle peppers and about 1 ½ tablespoons of adobo sauce from the can. Add more adobo for extra heat.
- Garlic: Three cloves add savory depth—fresh is best.
- Sea salt: A pinch to enhance the flavors.
- Lime juice: ½ teaspoon of fresh lime juice balances the richness and complements the smoky chipotle. A little lime zest is optional but recommended for brightness.
How to make chipotle mayo:
The method is straightforward: place all ingredients in a blender or food processor and blend until mostly smooth with only a few small lumps remaining. Taste and adjust seasoning with additional salt, pepper or adobo sauce to reach your desired level of heat. If you prefer a milder sauce, start with one pepper, taste, then add more as needed. For a thinner consistency suitable for a dressing, add a little water, a teaspoon at a time, until pourable.
Recipe tips:
- To reduce heat, cut open the chipotle peppers and remove the seeds before blending. This lowers spiciness without sacrificing flavor.
- If you plan to use the mayo as a salad dressing, thin it gradually with water or a neutral oil to achieve a pourable texture while preserving flavor intensity.
- Store the chipotle mayo in an airtight container in the refrigerator for up to three weeks. Stir or thin slightly before serving if texture has thickened.
- Leftover chipotle peppers and adobo sauce can be frozen in a small container or freezer bag for about three months; thaw as needed for future recipes.
Ways to serve chipotle mayo
Chipotle mayo is excellent on tacos, burrito bowls, salads and sandwiches. It also works as a dip for fries, sweet potato fries, roasted vegetables, crudités and chips. Here are a few pairing ideas to inspire you: tacos, burrito bowls, stuffed peppers, spicy tofu burritos, veggie burgers, air-fryer carrot fries, and taco salads. Drizzle it over grain bowls, use it as a sandwich spread, or mix it into slaws for extra flavor.
Super creamy and packed with flavor, this homemade chipotle mayo outshines many store-bought spreads. It’s easy to customize, stores well, and adds a smoky, savory lift to snacks and meals. Try making a batch this week and experiment with how you use it—on tacos, bowls, sandwiches, fries and beyond.
Chipotle Mayo
By Brita Britnell
Prep: 8 mins — Total: 8 mins — Servings: 20
Ingredients
- 1 ½ cup mayonnaise (use vegan mayo or plain Greek yogurt to substitute)
- 3 chipotle peppers in adobo sauce
- 1 ½ tablespoons adobo sauce from the can
- 3 cloves garlic
- Pinch of sea salt
- ½ teaspoon lime juice
- Optional: ¼ teaspoon lime zest
Instructions
- If you prefer less heat, split the chipotle peppers and remove the seeds. This step is optional.
- Add all ingredients to a blender or food processor and blend until mostly smooth with a few small lumps remaining.
- Taste and season with additional salt and pepper if needed. Add more adobo sauce for extra spice.
- Serve immediately or store in an airtight container in the refrigerator for up to three weeks.
Notes
You can substitute plain Greek yogurt for some or all of the mayonnaise. There are also vegan Greek yogurt options available if you prefer a dairy-free version.