This chipotle crema sauce recipe is a great topping for tacos or other Mexican dishes, or serve as a dip. It's made without mayo and can be spicy or mild. Ready in 5 minutes!
Who knew 2 ingredients could be so tasty? All you need is a can of chipotle chilis in adobo and some sour cream or Mexican crema, and you've got yourself a topping, a dip, a sauce that has endless possibilities.
Just like my avocado crema, this recipe has minimal ingredients, maximum flavor and can be used in so many ways, not just with Mexican recipes!
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Chipotle crema ingredients
- Sour cream or Mexican crema: Use full-fat sour cream for best results. You can find Mexican crema at specialty markets or make your own, it's got a tangier flavor and is more pourable than sour cream.
- Canned chipotle chilis in adobo sauce: You only need a couple of chilis and a couple of tablespoons of sauce, but they last for a very long time in the freezer. Use the rest to make chipotle sweet potato gratin or cheesy black bean dip with chipotle.
- Water and salt: If you're using Mexican crema, you might not need any water at all as the consistency is not as thick as sour cream.
*Ingredients with measurements are listed in the recipe card below.
Variations & Substitutions
- Greek yogurt: Plain Greek yogurt can be substituted for sour cream.
- Lime juice: If you'd like to add some tanginess, squeeze in a tablespoon or two of freshly squeezed lime juice.
- Grated garlic or garlic powder: Freshly grated garlic or garlic powder is a nice addition, especially when serving chipotle crema as a dip.
- Mayonnaise: For a different texture, substitute mayo for half of the sour cream.
How to make chipotle crema
You can make chipotle crema sauce in a blender or food processor, or by using simple kitchen tools like a knife, cutting board, and mixing bowl. You choose the method that works best for you!
Chop the chipotle chilis and combine ingredients
Remove ribs and seeds from the chipotles and chop them finely with a good chef's knife. Combine chilis, adobo, sour cream, water, and salt in a bowl and stir. Add more water if necessary to adjust the consistency to your liking.
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If using a blender or food processor
Slice open the chilis and remove the ribs and seeds if desired. Add all ingredients to a blender or food processor and blend until smooth.
Make it spicy or mild
For milder sauce, make sure to remove the ribs and seeds from the chipotle peppers before making the crema. Most of the heat is in the seeds. Without them, you'll still have a nice smoky flavor with a hint of spice.
Serving suggestions
- With tacos: Put a dollop on top of grilled fish tacos or baja shrimp tacos.
- Try it as a dip: With tortilla chips, yes, but also try it with fries or crispy oven roasted potatoes.
- Use it as a topping: Serve alongside chicken enchiladas suizas or gluten-free corn cakes, stir it into Mexican black beans or white chicken chili, and slather it on turkey burgers.
Make ahead
Chipotle crema sauce can be made up to 3 days ahead and stored in the refrigerator in an airtight container. It may thicken up a bit, add water a little at a time until it reaches your desired consistency.
More Mexican sauce recipes
Debra's Details: Chipotle crema is a quick, versatile sauce!
- Only 2 ingredients!
- Make up to 3 days ahead for parties and barbecues!
- You control the spice level and the consistency.
- Ready in 5 minutes.
- Serve as a dip, a topping, or add to almost any recipe to make it creamy, smoky and a little spicy!
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Recipe
Chipotle Crema Sauce
Ingredients
- ½ cup sour cream (or Mexican crema)
- 2 chipotle chilis (from a can)
- 1 tablespoon adobo sauce (from the canned chilis)
- 1 tablespoon water (see note)
- pinch kosher salt
Instructions
- NOTE: With either method, removing the seeds and ribs from the chilis before chopping or processing will make it less spicy
Make it with a knife and cutting board
- Use a knife to remove ribs and seeds from the chipotles if desired, then chop them finely.
- Combine chilis, adobo, sour cream, water, and salt in a bowl and stir. Add more water if necessary to adjust the consistency to your liking.
Make it with a food processor or blender
- Slice open the chilis and remove the ribs and seeds if desired. Add all ingredients to a blender or food processor and blend until smooth.
Want to save this recipe?
I will email this recipe to you, so you can come back to it later!
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Notes
- Adjust the amounts to suit your taste and texture preference: You can add more or less chilis, adobo sauce, and water to make it milder, spicier, thicker or more pourable. Experiment and see what works best for the dish you're serving it with.
- Make ahead: Make up to 3 days ahead and store in the refrigerator in an airtight container. It may thicken, add more water if desired.
- Greek yogurt: Plain Greek yogurt can be substituted for sour cream.
- Lime juice: If you'd like to add some tanginess, squeeze in a tablespoon or two of freshly squeezed lime juice.
- Grated garlic or garlic powder: Freshly grated garlic or garlic powder is a nice addition, especially when serving chipotle crema as a dip.
- Mayonnaise: For a different texture, substitute mayo for half of the sour cream.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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