Listen, I know most of you are obsessed with my “crack sauce” aka Cilantro Jalapeño Sauce but I think it’s about time we let another sauce bask in the spotlight?! This Spicy Jalapeño Chipotle Sauce is smoky, sweet, tangy AND packs some heat! It’s good on just about anything and lasts for about a week in the fridge
What Can I Eat Chipotle Sauce With?
- Spread inside a sandwich, burger or quesadilla
- Drizzled on breakfast potatoes or eggs
- Dip for just about any thing!
How Do I Store It?
- Keep it refrigerated (do not freeze) in a glass bottle, or in Tupperware for up to a week
- To make it easier to use, store in a squeeze bottle
How Do I Make It? And What Are Some Substitute Options?
I make this chipotle sauce with mayo, vinegar, chipotles, cilantro, cumin, jalapeño, garlic and apple cider vinegar but you can make it a number of ways! As always I do suggest making it my way first before you try any substitutes as they can alter the taste. However I still wanted to provide you with some options! Here are some substitutes for ingredients you might not have on hand:
- Mayo can be replaced with sour cream, yogurt, or greek yogurt
- Jalapeño can be replaced with any green chili of your choice
- apple cider vinegar can be replaced with sherry vinegar, white wine vinegar, rice vinegar or white vinegar
- Canned chipotles have a smoky taste but can be replaced with an ancho chili powder or smoked paprika
Spicy Jalapeno Chipotle Sauce
Yield 4-6 Servings
- 1/2 cup Hellman's Mayonnaise
- 1/2 cup chopped cilantro
- 2 chipotle in adobo peppers
- 1 tbsp honey
- 1/2 tsp cumin powder
- 1 jalapeno, roughly chopped
- 1 tbsp apple cider vinegar
- 2 cloves garlic, peeled
- 1/2 tsp chili powder/cayenne pepper
- In a small food processor or chopper combine all of the ingredients.
- Blend well until the sauce is smooth!
- For additional spicy and smokiness, increase the chipotle pepper and jalapeño. To reduce the sweetness, omit the honey.
- Enjoy in burgers, as a dressing on salads, or as a dip to quesadillas!