- 1/2 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)
- 1/8 teaspoon salt, more to taste
- 1/2 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/8– 1/4 teaspoon ground chipotle powder – you can also use one chipotle pepper from a can (blending it with the mayo in a blender) or just stir in 1-3 teaspoons of the smoky adobo sauce from the can. Start conservatively, adding more to taste. I prefer the Adobo Sauce!
- If making with Mayo or Veganaise, place all ingredients in a small bowl. Be conservative with the chipotle ( you can always add more). Whisk until smooth with a fork or tiny whisk. ( See notes below if making with silken tofu.)
- Taste, adjust heat and spices, adding more spices if you like. ( I usually add more salt and chili powder to taste.)
- Store in a small jar in the fridge, or in a squirt bottle for easy use.
- Keeps up to 2 weeks.
VEGAN VERSION: If making a vegan version with silken tofu– replace the mayo with ½ a package silken tofu ( about 6 ounces or 165 grams), 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 a canned chipotle pepper ( or half of one!) or just a teaspoon or two of the adobo sauce from the can, for the best flavor. Adjust salt, heat and lime.
I use Mori-Nu Organic Silken Tofu– Firm or Extra Firm Tofu – ½ of a 12.5 ounce package.
- Serving Size: 2 teaspoons
- Calories: 64
- Sugar: 0.1 g
- Sodium: 103.6 mg
- Fat: 6.9 g
- Saturated Fat: 1.1 g
- Carbohydrates: 0.3 g
- Fiber: 0.1 g
- Protein: 0.1 g
- Cholesterol: 3.9 mg
Keywords: chipotle mayo, how to make chipotle mayo, taco sauce, vegan chipotle mayo, chipotle mayo recipe, best chipotle mayo, Mexican secrete sauce, taco sauce, taco sauce recipe