Spicy Chipotle Mayo

I’m excited to share my take on Spicy Chipotle Mayo—a creamy, smoky, and slightly fiery dip or spread made with mayonnaise blended with chipotle peppers in adobo, lime juice, and aromatic seasonings.

Why I’ll Love This Recipe

I love how effortlessly the smoky heat from chipotles sweeps through the cool creaminess of mayo and sour cream. A splash of lime juice brightens the flavor, and spices like smoked paprika or garlic powder add depth. I can whisk it together in minutes and use it on tacos, burgers, fries, or wraps.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• mayonnaise (about ½ to 1 cup, regular or vegan)

• sour cream (optional but adds tang and smoothness)

• canned chipotle peppers in adobo sauce (use 2–3 peppers or more to taste)

• adobo sauce from the can (about 1 tablespoon)

• freshly squeezed lime juice (1 tablespoon or to taste)

• smoked paprika or chili powder (½ tsp)

• granulated garlic or onion powder (½ tsp each)

• salt (¼–½ tsp, adjust to taste)

directions

1. I scoop mayo (and sour cream, if I’m using it) into a bowl or tall jar.

2. I add chopped chipotle peppers, adobo sauce, lime juice, smoked paprika, garlic or onion powder, and salt.

3. I blend everything using an immersion blender until smooth and creamy. If I don’t have a blender, I finely mince the peppers and whisk until well combined.

4. I taste once it’s blended and adjust heat by adding more chipotle or adobo sauce, more lime for brightness, or more salt to balance.

5. I cover and refrigerate the mayo for at least 30–60 minutes so flavors meld and flavors deepen.

Servings and timing

This recipe yields about ½ to 1 cup, depending on how much mayo and sour cream I use.
Active prep time is roughly 5 minutes, plus 30–60 minutes of chilling for flavor development.

Variations

• I make it vegan using plant-based mayonnaise and skipping sour cream—great for vegan tacos or burgers.

• I add more garlic or lime zest for extra brightness.

• I sometimes include cilantro and cumin, blending for a herby twist.

• When I want more smokiness, I scoop in additional adobo sauce and a pinch of chipotle powder.

storage/reheating

I store the mayo in an airtight container in the fridge for up to 1 week. I stir it before using to remix any separated ingredients.
This mayo doesn’t reheat; I serve it chilled or at room temperature, perfect for dipping or drizzling.

FAQs

What gives this mayo its smoky heat?

I use canned chipotle peppers in adobo sauce—smoky, dried jalapeños soaked in spiced tomato sauce. They provide both spice and deep earthiness.

Can I adjust the spice level?

Absolutely. I start with 2 peppers for medium heat and add more if I want it spicier. I also remove seeds or reduce adobo sauce if I want milder flavor.

Do I need sour cream in it?

Not necessarily. Sour cream adds a tangy creaminess but traditional versions use only mayo. Omitting it still gives a rich, smoky mayo.

Can I blend it by hand without a blender?

Yes—I finely chop the chipotle peppers and mix thoroughly with the other ingredients using a whisk. It works well, though the texture is chunkier.

How should I serve this chipotle mayo?

I spoon it onto burgers, drizzle over tacos, serve as a dip for fries, roasted veggies, or use it as a creamy sauce for wraps and bowls. It enhances many savory dishes.

Conclusion

I love how this Spicy Chipotle Mayo transforms everyday meals into something bold and flavorful with minimal effort. The balance of creamy mayo, smoky peppers, and tangy lime makes it versatile for dipping, spreading, or dressing. Whenever I make it, I look forward to that rich, smoky, spicy kick in every bite.

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