Chipotle Recipe

1. Prepare chipotles

Remove 3 chipotle peppers from a can of chipotles in adobo and roughly chop them. Reserve 1–2 tablespoons of adobo sauce from the can; set aside.

2. Blend

In a small food processor or blender, combine the chopped chipotle peppers, reserved adobo sauce (1–2 tbs), 1 cup mayonnaise, 1/2 cup sour cream, 2 tbs fresh lime juice, and 1 clove garlic (peeled). Pulse until smooth and fully combined, scraping down the sides once if needed (about 20–30 seconds).

3. Season

Add 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1 teaspoon salt, and 1/4 teaspoon black pepper to the blended mixture. Pulse briefly to incorporate and taste; adjust salt, lime, or chipotle quantity for desired heat and smokiness.

4. Chill

Transfer the sauce to a jar or airtight container and refrigerate for at least 30 minutes to let flavors meld. The sauce will tighten and thicken slightly as it chills.

5. Adjust consistency (optional)

If you prefer a thinner sauce for drizzling, whisk in 1–2 tablespoons of water or more lime juice, 1 tablespoon at a time, until you reach the desired consistency.

6. When ready to serve, stir the chilled sauce and taste once more for seasoning. Spoon into a small bowl, sprinkle with 2 tablespoons chopped fresh cilantro if using, and serve with lime wedges on the side.