Chipotle Aioli Sauce Recipe

Prepare ingredients

Finely chop the chipotle peppers from the can (use 1–2 peppers depending on desired heat) and mince the garlic. If you want a milder sauce, remove seeds from the peppers before chopping.

Blend base

In a medium bowl or small food processor, combine 1 cup mayonnaise, 2 tablespoons finely chopped chipotle peppers in adobo, 2 tablespoons fresh lime juice, and 1 teaspoon minced garlic. If using a food processor or blender, pulse until uniformly smooth.

Season and adjust flavor

Stir in 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon honey (optional). Taste and adjust: add more salt for seasoning, more lime for brightness, or an extra chopped pepper for heat.

Adjust texture

If the aioli is too thick for your use (dipping vs. drizzling), whisk in up to 1 tablespoon olive oil and 1 tablespoon water, a little at a time, until you reach desired consistency.

Rest and meld flavors

Cover and refrigerate the aioli for at least 30 minutes to let flavors meld. For best flavor, chill 2 hours. Re-stir before serving.

Serve

Transfer to a serving bowl and garnish with 1 tablespoon finely chopped fresh cilantro if desired. Serve chilled or at cool room temperature with tacos, fries, sandwiches, grilled vegetables, or as a spread.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Stir before each use; thin with a little water or olive oil if it thickens.