An easy chipotle mayo recipe you can keep in the fridge anytime you need a dish to taste incredible.
I don’t mean to be dramatic when I say I put this chipotle mayo on EVERYTHING except my morning waffles. You could make a cardboard box taste good if you doused it in this stuff. Plus it’s stupid easy to make. Easy recipes make me so happy. 🙂
That’s what we call a win win.
Whats in a chipotle sauce recipe anyhow?
Here’s the deal with chipotle mayo also know as chipotle aioli: it can be made a hundred different ways. Some add sour cream, some add spices but the key to one so good you’d lick it off the bathroom floor (too far??) is canned chipotles in adobo. You can find them in the international aisle at your grocery store – same aisle as salsa and coconut milk. It will set you back about 2 bucks.
If you like spicy food, this ingredient should become your new BFFL. It can be added to soups and chilies, chicken/meats, condiments, heck I’d even try it in a cocktail. Versatile much? Check out some great ideas from this article on ways to use a can of chipotles in adobo. An opened can of chipotles in a sealed container will last you a month or two in the fridge.
If you wanted to you really could just stop at mayo + chipotles but why do that when we can take it from pretty good to drink it from a ladle good.
You will also need an acid (think vinegar) to cut the fattiness of the mayo a bit. In my humble opinion – ain’t nothing better than fresh lime juice, BUT if you have none – fret not! In a pinch, most mild vinegars (sorry balsamic) will do just fine. I usually have apple cider vinegar on hand.
I will say I find bottled lime juice does not produce a star worthy product. I have stopped buying it. Limes are cheap and last a while in the fridge. They are now a staple for us. I buy them every time I grocery shop. If you don’t have a citrus reamer, this Wooden Reamer is cheap, easy and effective. I use it all the time.
And you will need just a bit of honey. We are not looking to make this sweet but simply to bring out flavor. Think adding a pinch of salt to a brownie makes it taste sweeter and chocolatier – similar concept.
And of course salt. I would encourage you to use Kosher if you don’t already. This is not simply because it looks great in pictures (which it does). It has a much cleaner, saltier flavor without tasting like you just swallowed sea water. Matt and I have actually driven back to the store after accidentally buying table salt.
And there you have it. Only five ingredients for a killer condiment. And if you can simply remember the ingredients, you can pretty much eyeball the measurements to this simple chipotle mayo recipe. I do it all the time.
If you like it spicier – hello one more chipotle. Creamier? Pass me the mayo. You get the point. 😉
Well I made it, now what do I do with it?
Put it on everything! I kid. (Sort of) I usually throw my chipotle aioli into a container and put it in the fridge, but you can put it in a squirt bottle for more efficient condiment action.
If you’re like me and you toss anything that even comes close to expiring then you’re in luck – this condiment lasts a long time in your fridge! (Of course if you’re like my parents and you still have ranch dressing from 2001 you can disregard this part). You can use it a month later no problem (it won’t last that long, trust me).
This chipotle mayo recipe is already gluten free but it can also be made vegan if you use vegan mayo. If you are on a strict keto diet simply omit the honey.
I put this delightful condiment on tacos, black bean burgers, and regular burgers mostly, but sometimes I mix it in with peas to make them taste better, ha.
Chipotle Mayo Recipe
- Food processor
- 1/2 cup mayo
- 1 chipotle pepper in adobo
- 1 squeeze of fresh lime juice
- 1 t. honey
- kosher salt to taste
- Add all ingredients to a food processor and process until smooth.
- For a spicier chipotle mayo, add an additional chipotle.