Chipotle Garlic Sauce with Sour Cream – Smoky, Creamy & Irresistibly Tangy
This Chipotle Garlic Sauce with Sour Cream is a flavor-packed condiment that brings smoky heat, creamy richness, and a garlicky kick to any dish. Made with chipotle peppers in adobo, fresh garlic, and tangy sour cream, it’s the perfect drizzle for tacos, burrito bowls, grilled meats, roasted veggies, or even as a dipping sauce for fries. Quick to whip up and endlessly versatile, this sauce adds depth and zing to everyday meals with minimal effort.
Equipment
- Blender or food processor
- Citrus juicer
- Measuring cups & spoons
- Airtight jar or squeeze bottle for storage
- (Optional) Oven or garlic roaster if roasting garlic
Ingredients
- 2–3 chipotle peppers in adobo sauce (adjust to spice preference)
- 2 cloves garlic, raw or roasted
- 1 cup sour cream (or Greek yogurt for lighter option)
- 1 tablespoon mayonnaise (optional, for richer texture)
- 1 tablespoon lime juice (freshly squeezed)
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
Instructions
- Prep the garlic: If roasting, wrap garlic cloves in foil with a drizzle of oil and roast at 375°F (190°C) for about 20 minutes until soft. If not, use raw for sharper flavor.
- Blend the base: In a blender or food processor, combine chipotle peppers, garlic, sour cream, mayonnaise (if using), lime juice, cumin, smoked paprika, salt, and pepper.
- Adjust flavor: Taste and adjust heat by adding more chipotle or balance with extra sour cream.
- Chill: Transfer sauce to a jar or squeeze bottle and refrigerate for at least 30 minutes for flavors to meld.
- Serve: Use as a taco topper, burger spread, dip, or salad dressing base.
Notes
- Heat Control: Start with fewer chipotle peppers—you can always blend in more later.
- Make Ahead: Flavors deepen after chilling overnight.
- Vegan Option: Substitute cashew sour cream or dairy-free yogurt.
- Storage: Keep in an airtight container in the fridge for 5–7 days. Freezing is not recommended.