Creamy, spicy, and the perfect topping for just about everything.
Hey there!
Okay, this chipotle crema is one of those magical sauces you’ll find yourself putting on everything—tacos, bowls, roasted veggies, burgers, sandwiches, you name it. It’s smoky, creamy, and has the perfect little kick. The best part? You toss everything in a blender and boom—you’re done. It takes like 5 minutes.
Let’s get into it.
🛒 What You’ll Need
- 1 cup sour cream (or Greek yogurt)
- 1–2 chipotle peppers in adobo sauce (from a can)
- 1 tablespoon adobo sauce (from the same can)
- 1 tablespoon fresh lime juice
- 1 garlic clove, minced
- ¼ teaspoon salt
🔥 Why I Love This Recipe
This chipotle crema came to life one night when I had leftover tacos but nothing to top them with. I had a can of chipotles, a tub of sour cream, and five minutes. The result? A creamy, smoky saucehat made those leftovers taste like a whole new meal.
- It’s ready in 5 minutes
- You only need 6 ingredients
- It keeps in the fridge all week
- It makes anything taste 10x better
- You control the spice
🍴 Makes:
About 1¼ cups (6–8 servings, depending on how much you use)
Total Time: 5 minutes
🧪 Why This Recipe Works (Quick Science)
- Sour cream cools the heat and binds everything into a creamy texture
- Chipotles in adobo bring heat, smoke, and richness from the chili and vinegar combo
- Lime juice brightens the sauce and balances the fat
- Garlic adds sharpness and depth, making it feel like a slow-cooked sauce even though it’s fresh
🍽️ Meal Plan Ideas
Use this crema on:
- Taco Tuesdays
- Grain bowls with roasted veggies
- Burgers or sandwiches instead of mayo
- Grilled chicken or shrimp
- Scrambled eggs or breakfast burritos
❌ Common Mistakes
- Using too many chipotles – Start with one! You can always add more.
- Skipping the lime – It cuts the richness and makes it pop.
- Not blending long enough – Blend until smooth and creamy for best texture.
- Not tasting before serving – Always adjust salt, lime, or spice after blending.
💪 Macros (Per 2 Tbsp Serving):
- Calories: 50
- Fat: 4.5g
- Carbs: 1g
- Protein: 1g
🍛 What to Serve With
- Fish tacos
- Nachos
- Sweet potato fries
- Roasted cauliflower
- Grilled steak
- Breakfast burritos
🥄 Tools You’ll Need
- Blender or food processor
- Measuring spoons
- Knife & cutting board
- Small bowl for serving
🔁 Substitutions & Variations
- Greek yogurt instead of sour cream – adds protein and a little tang
- Add honey for a touch of sweetness
- Swap lime for lemon if needed
- Add cumin or smoked paprika for a spice twist
- Make it vegan with a plant-based sour cream
🧊 Make Ahead Tips
- Store in an airtight container in the fridge for up to 7 days
- Flavors get better after a few hours
- Stir before each use as it might separate a bit
👩🍳 How to Make Chipotle Crema
Step 1: Add everything to the blender
We’re starting by putting all the ingredients into the blender. This is the base of our crema.
You’ll need:
- 1 cup sour cream (or Greek yogurt)
- 1 to 2 chipotle peppers from a can of chipotles in adobo sauce (start with one if you don’t like it too spicy)
- 1 tablespoon of the adobo sauce from the can
- Juice from 1 lime (about 1 tablespoon)
- 1 garlic clove, peeled and minced (cut up small)
- ¼ teaspoon salt
👉 Add everything into your blender or food processor. Scrape out all the adobo sauce with a spoon so you don’t miss that smoky flavor.
Step 2: Blend until smooth
Now we blend everything together. This is when the magic happens. You want it to be creamy and totally smooth.
🌀 Put the lid on your blender, and blend for about 30–60 seconds, until everything is mixed together and the crema is smooth and slightly orange in color. You shouldn’t see any big pieces of pepper or garlic.
If it looks too thick, you can add a tiny splash of water or more lime juice to thin it out just a bit.
Step 3: Taste and adjust
Before we call it done, give it a little taste.
Grab a spoon and try a small bite. Think about what it needs:
- Too spicy? Add a little more sour cream or Greek yogurt.
- Not spicy enough? Add half of another chipotle pepper and blend again.
- Want more tang? Add a bit more lime juice.
- Need salt? Sprinkle a tiny bit more.
Then blend again for a few seconds if you added anything.
Step 4: Serve or store
You’re done! Now you can either serve it right away or put it in the fridge for later.
🥄 Scoop it into a small bowl to serve, or pour it into a jar or container with a lid to store in the fridge. It gets even better after sitting for a few hours because the flavors blend together more.
🧊 Leftovers & Storage
- Store in the fridge in an airtight jar
- Keeps well for up to 7 days
- Stir before each use
- Not freezer-friendly—it can separate
📝 FAQ
Q: Is it super spicy?
A: It depends on how many chipotles you use! Start with one and blend. You can always add more after tasting.
Q: Can I use mayo instead of sour cream?
A: You can, but it’ll be richer and less tangy. Try half mayo, half Greek yogurt for balance.
Q: Can I make this without a blender?
A: You can finely chop the peppers and whisk everything by hand, but the texture won’t be as smooth.
Final Thoughts
Seriously, once you make this, you’ll be hooked. It’s fast, flexible, and adds big flavor without much work. Let me know how it turned out in the comments, or if you made your own twist—I’d love to hear what you paired it with! 🌶️✨