If I could give this recipe more than 5 stars I would. I use this creamy chipotle yogurt sauce as a topping for tacos, quesadillas or enchiladas. Mayo: This is the base foundation for any chipotle sauce. It’s wonderfully flavorful and is my new go-to sauce no matter what I’m serving. This looks so good!! I’m allergic to eggs and it’s very difficult to find certain sauces, spreads, dressings and salads that are just as tasty as their mayo based counterparts. I actually prefer substituting sour cream instead of the cream. I am wondering how long I can store this sauce in the fridge? They have an amazing smoky, spicy flavor that makes them one of my go-to ingredients in savory recipes. It’s perfect on burgers, sandwiches, chicken, shrimp, tacos, steak, burritos, burrito bowls, quesadillas, and drizzled on enchiladas. One thing that I love about this sauce is that it’s so versatile! Chipotle Sauce - Made in NC Smooth, … It’s also great as a sweet potato fries dipping sauce, as it’s pictured here today. We love to eat, travel, cook, and eat some more! I tried it once on a tuna sandwich and that’s it… I became hooked! Our original creamy chipotle sauce is a blend of chipotle peppers, chili powder, roasted red peppers, garlic and other spices. Also, if it turns out too spicy you can always add more yogurt or crema to reduce the heat. But that sauce! If you prefer a milder sauce, then just add one or even half. This was very easy for me to follow and understand, nice work! I love to use it as a sweet potato fries dipping sauce, and it’s great to have on hand for quick no-recipe meals. Used a few extra peppers and a little sauce from the can. It was so tasty! This looks delicious and so easy to make. Is the serving roughly 1/4 cup? The heat was not overwhelming but added great flavor! Just made this tonight to have over black bean soup. A simple chipotle cream sauce recipe using a special blend of spices, chipotle paste, and sour cream. Combine all the ingredients in the blender or mini-food processor. Awesome! When I made it I used 2 chipotles deseeded and added some corn syrup to help with the tang of the yoghurt I used. Just made it tonight for chicken taco. In a food processor, place the yogurt, mayo, chipotle pepper, garlic, lime juice, olive oil, honey, and generous pinches of salt and freshly ground black pepper and blend until smooth. Mit unserem Rezept kannst du die Sauce jetzt ganz einfach selber machen - und dir den Original-Chipotle-Geschmack nachhause holen! It was AWESOME. Post was not sent - check your email addresses! This smoky, creamy chipotle sauce is one of my absolute favorites to punch up any meal. Thank you!!! You could also slather it onto a sandwich or use it to top your favorite veggie burger. I can use it on everything. I’m just picturing it holding together “crab cakes” or veggie burgers…and tasting DELICIOUS! Flavor the Sauce and Add the Chicken. It can be drizzled over tacos or turned into a creamy dip. It’s perfect on burgers, sandwiches, chicken, shrimp, tacos, steak, burritos, burrito bowls, quesadillas, and drizzled on enchiladas. This easy chipotle sauce is one of my favorite condiments to keep on hand! I am not a fan of chipotles in adobo, so I will sub a scant half teaspoon of chipotle powder. It will last for several days in the fridge (as long as it doesn’t go past the expiration date of the yogurt or crema). I’ve tried this recipe with the Mexican créma. What’s the secret to making a great chipotle mayo? Made this last night to have with pork tacos and it was great. I had been searching for this type of chipotle sauce so I could copy-cat a dish I recently had at a local restaurant, which of course, described a zesty chipotle sauce but it was mixed with penne pasta and roasted red peppers and asparagus bits, topped with pinr nuts. Perfect. This creamy chipotle sauce is made with adobo chipotles, plain yogurt or Mexican crema, garlic, and lime juice. We used this on fish tacos, so easy to make. You’ll thank me later. I was wondering ,though– could I use this as a sauce with pasta? Drizzle it over a burrito bowl or roasted veggies, or dollop it onto tacos like the cauliflower tacos in our first book! I am just about to make this to go on some quinoa bowls I’ve been making for my lunches, but I had a question: if I upped the recipe so that I used the whole can of peppers, do you think the rest would freeze well any/or be ok in the fridge for a week or two? I used 5 peppers, seeds in, and 2 garlic. 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