This one is a dip/sauce/dressing/marinade all rolled in one. This recipe is a variation on one that my dear friends at Simple Gourmet used to make. The original recipe—if I recall correctly—called for mayo and sour cream. In adapting this to a more paleo palate, I first made this with no mayo—just the olive oil. It was good, but it wasn’t the creamy sauce I wanted. Once I figured out a decent paleo mayo, I didn’t even miss the sour cream. You can omit the mayo if you’d like too—it’s still really tasty without! This sauce keeps in the refrigerator for at least a week and is incredibly tasty served on top of a fresh grilled burger or some fish tacos!
½ cup (125 mL) Paleo Mayonnaise ( recipe here)
½ cup (12 g) cilantro
1 clove garlic
2 tablespoons (30 ml) olive oil
2 chipotle peppers in adobo sauce
~ juice of 1 lime
- Combine all ingredients in a mini-blender or food processor until mixed well.
- Keep refrigerated until ready to serve.
Ingredient Notes—Chipotles (smoked jalapeños) in adobo (sauce) are found in the Mexican section of most grocery stores and at any Mexican mercados I’ve been to. Just check the ingredients, as some use less-than-ideal oils and others actually contain wheat flour. La Morena is one brand we like.
Variations—Tinker around with this one to get it as spicy as you’d like it (note well: even with the low amount of chipotles called for in this, for some palates this recipe will be like fire!). My BFF Melissa enjoys her sauce with some fresh squeezed orange juice and lots of cilantro. There are so many ways for you to make this sauce your own! If using the sauce as a dressing, you’ll want to up the olive oil content some to get it more liquefied.
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Chipotle dipping sauce blends paleo mayo with smoky chipotles in adobo, cilantro, garlic, and olive oil into a dip, dressing, and marinade all in one. It is what a grilled burger or fish tacos have been waiting for. The heat is real, so start with the recipe's two peppers and adjust from there.
Pro Tips
- Check the chipotle can's ingredient list - some brands carry wheat flour or off-putting oils. La Morena is the clean brand the recipe trusts.
- Blend the cilantro and garlic with the olive oil first, then add the mayo; the herbs break down more evenly that way.
- It keeps at least a week in the fridge, and the smoky flavor deepens after the first day.
- Using it as a dressing? Add more olive oil until it pours - straight from the blender it is dip-consistency.
Frequently Asked Questions
How spicy is this sauce?
Even with just two chipotles it lights up some palates, as the recipe warns. Start with one pepper for a milder batch.
Can I make it without mayo?
Yes - it works with olive oil alone. You lose the creaminess but keep the smoke.
What is it best on?
Grilled burgers and fish tacos are the recipe's favorites, and it doubles as a marinade for chicken.
Recipe Card
Ingredients
Method
- Combine all ingredients in a mini-blender or food processor until mixed well.
- Keep refrigerated until ready to serve.
