Chipotle Sour Cream
Chipotle sour cream that’s smooth, smoky, and easy to adjust from a thick dip to a perfect drizzle for tacos, bowls, and more.
Servings 6 Servings
Ingredients
- 1 cup sour cream
- 2-3 chipotle peppers in adobo start with 2, add more to taste
- 2-3 tsp adobo sauce from the can of chipotle peppers
- Juice of 1 lime
- ½ tsp garlic powder
- ¼ tsp salt
Instructions
- Add the sour cream, chipotle peppers, adobo sauce, lime juice, garlic powder, and salt to a blender or food processor.
- Blend until completely smooth. Taste the sauce and adjust as needed. Add more lime juice for brightness or more adobo sauce or chipotle pepper for extra heat. For a thinner, drizzleable sauce, blend in a small splash of water or extra lime juice until it reaches your desired consistency.
Let the sauce sit in the fridge for 10–15 minutes to allow the flavours to develop before serving.
Notes
Start with 2 chipotle peppers, then add more to control the heat. It’s easier to build spice than fix it.
Use full-fat sour cream for the smoothest texture. Greek yogurt works, but will be tangier and slightly thinner.
Blend thoroughly so the chipotle peppers fully break down. This is key for a silky, not chunky, sauce.
No blender? Finely chop the peppers into a paste and mix well for the smoothest texture possible.
Add liquid slowly when thinning. A little water or lime juice goes a long way.
Sauce will thicken in the fridge, so stir and adjust consistency before serving.
Store in an airtight container for up to 1 week for best flavour.
Nutrition
Calories: 85kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 395mg | Potassium: 54mg | Fiber: 1g | Sugar: 2g | Vitamin A: 243IU | Vitamin C: 0.4mg | Calcium: 41mg | Iron: 0.2mg
