This vegan-adaptable Mexican Secret Sauce or Chipotle Mayo is probably not a huge secret anymore …but to some it may be the difference between a dish that is bland and unexciting to something fantastically delicious! And the best thing is it only takes FIVE minutes to make, and I’m pretty sure you already have the simple ingredients on hand. It keeps in the fridge for weeks and comes in handy frequently around here.
This is one of the sauces we use in our catering business. At home, I make a healthier vegan version (see notes in recipe) and keep it in a squirt bottle ready to drizzle lightly over tacos, fish, corn on the cob, nachos, enchiladas, and even over Brian’s fish sticks – adding a burst of flavor! The latest use though, is over these Quick Fish Tacos or the Mexican Style Oaxacan Bowls or even Tlayludas –which you simply must try! So so yummy. If you are vegan, make this with Veganaise or silken tofu. A flavor booster for sure!
Simply stir the ingredients together.
Give it a whirl!
For more flavor boosting sauces to elevate your dishes…. go here!Print
Chipotle Mayo-Mexican Secret Sauce
Vegan -Adaptable Chipotle Mayo- a smoky spicy zesty Mexican Secret Sauce for tacos, tosadas, enchilada’s or most any mexican food. Can be made vegan with Veganaise or use Silken Tofu ( see notes). Gluten Free.
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: ½ cup
- Category: Condiment
- Cuisine: Mexican
- ½ cup mayo ( or use sour cream, vegan mayo “Veganaise” – or make with silken tofu, see notes below)
- 1 tablespoon water
- 1 -2 teaspoons lime juice ( to taste)
- ⅛ teaspoon salt, more to taste
- ½ teaspoon chili powder
- 1 teaspoon smoked paprika
- ⅛- ¼ teaspoon chipotle powder – you can also use canned chipotle peppers (blending it all in a blender) or just stirring in a teaspoon or two of the spicy smoky adobo sauce from the can.
- If making with mayo or Veganaise, place all ingredients in a small bowl. Whisk until smooth with a fork or tiny whisk. ( See notes if making with silken tofu.)
- Store in a small jar in the fridge, or in a squirt bottle for easy use.
If making a vegan version with silken tofu- replace the mayo with ½ a package silken tofu ( about 6 ounces), leave out the water and add 2 tablespoons olive oil. Increase salt to ½-¾ teaspoon, add ¼ teaspoon sugar and 1 teaspoon apple cider vinegar ( in addition to the lime) and place all in a food processor, blending until smooth and creamy. Use canned chipotle or the just the adobo sauce from the can, for the best flavor. Adjust salt and lime. I use Mori-Nu Organic Silken Tofu- Firm or Extra Firm Tofu