Creamy Chipotle Lime Sauce for Tacos and Grilled Meats

This creamy chipotle lime sauce is smoky, spicy, sweet and tangy — perfect for grilled chicken, fish tacos, burrito bowls or as a vibrant salad dressing. Keep this easy recipe on hand to add bold flavor to weeknight dinners or weekend cookouts.

Store-bought sauces can be convenient, but making this chipotle lime sauce at home gives you control over the ingredients and flavor. Many commercial varieties contain excess sugar, salt and stabilizers; this homemade version uses simple, fresh ingredients so you can easily adjust heat, acidity and sweetness to suit your taste.

Ingredients that Matter

This sauce uses straightforward ingredients that work together to create a balanced, creamy condiment:

1. Chipotle Peppers in Adobo. These smoked, dried jalapeños packed in a tangy tomato-based adobo sauce deliver the signature smoky heat. Both the peppers and a tablespoon of the adobo sauce go into the recipe. Because brands vary in spiciness, taste a small amount of the adobo before adding it so you can control the heat.
2. Plain Yogurt. Full-fat plain yogurt provides creaminess and a subtle tang that mellows the heat. For a lighter version, use low-fat or nonfat yogurt or a dairy-free alternative.
3. Mayonnaise. A small amount of mayonnaise adds body and helps the sauce cling to proteins and vegetables. Use light or plant-based mayonnaise if you prefer.
4. Fresh Lime. Fresh lime juice brightens the sauce and balances the smokiness. Lime zest contributes floral citrus notes; avoid bottled lime juice for the best flavor.
5. Honey. A touch of honey softens the spice and rounds out the flavors. Maple syrup or agave work well as vegan swaps.
6. Scallions and Garlic. Scallion whites and fresh garlic add savory depth. Reserve the green scallion tops to sprinkle over the sauce before serving.

How to Make the Sauce

Combine all ingredients in a blender or small food processor and blend until completely smooth. At high speed this takes about 30 seconds. If you don’t have a blender, finely mince the chipotle peppers, garlic and scallion whites, then whisk them into the yogurt and mayonnaise until well combined.

Adjust the heat by using one chipotle pepper instead of two, or tame the spice with an extra teaspoon of honey. Taste and season with more salt or lime juice as needed.

Serving Suggestions

This sauce’s smoky, tangy profile pairs especially well with grilled or roasted proteins: chicken, flank steak, salmon and white fish all benefit from a drizzle of chipotle lime sauce. Use it as a dressing for salads topped with roasted vegetables or black beans, spoon it over burrito bowls, or add it to fish tacos for a bright finishing touch. It also makes a bold dipping sauce for roasted potatoes or grilled vegetables.

Storing Chipotle Peppers

Once you open a can of chipotle peppers in adobo, store them one of several ways:

• Transfer leftover peppers and sauce to an airtight container and refrigerate for up to one week.
• Freeze individual peppers in an ice cube tray covered with adobo sauce, then transfer the frozen cubes to a labeled freezer bag for several months of storage.
• Puree the peppers and adobo, portion into tablespoon-sized dollops on a parchment-lined tray, freeze, then store the frozen portions in a zipper bag for convenient use.

Shelf Life

In the refrigerator, opened chipotle peppers in adobo keep well for about one week. In the freezer they remain flavorful for several months; add frozen portions directly to soups, stews or marinades without thawing, or thaw before use in sauces.

Vegan Version

To make a vegan chipotle lime sauce, substitute plant-based yogurt and vegan mayonnaise in equal amounts and replace honey with maple syrup or agave. Most canned chipotle peppers in adobo are vegan, but double-check the label to be sure.

Recipe