San Marcos Chipotle Sauce

Quick San Marcos Chipotle Sauce for Tacos & More

BySarah

So you’re craving something smoky, spicy, and downright addictive, but don’t want to spend hours slaving in the kitchen? Same. This San Marcos Chipotle Sauce is bold, creamy, and totally taco-worthy. Slather it on tacos, burritos, grilled veggies, or even fries—you know you want to. Bonus: it’s way faster than debating what to watch on Netflix.

San Marcos Chipotle Sauce
Print Recipe

Quick San Marcos Chipotle Sauce for Tacos & More

Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes

Ingredients

  • 1 can San Marcos chipotle peppers in adobo
  • 1/2 cup mayonnaise
  • 2 tbsp sour cream
  • 1 tbsp lime juice
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp  salt
  • 1-2 tsp water

Instructions

  • Blend the peppers. Open the San Marcos chipotle can and scoop the peppers (with some adobo sauce) into a blender or food processor. Don’t worry about seeds—they add heat, so adjust to your liking.
  • Add creamy stuff. Toss in mayonnaise, sour cream, lime juice, garlic powder, smoked paprika, and salt. Blend until smooth and creamy.
  • Adjust consistency. If the sauce is too thick, add water 1 tablespoon at a time until you reach your desired pourable consistency.
  • Taste & tweak. This is the fun part. Too smoky? Add a little more mayo. Too tangy? A pinch of sugar balances it out.
  • Serve or store. Use immediately on tacos, burritos, or grilled veggies. Or store in an airtight container in the fridge for up to a week (if it even lasts that long!).

Why This Recipe is Awesome

San Marcos Chipotle Sauce

Here’s the tea: making chipotle sauce from scratch can seem intimidating, but this one is foolproof. Seriously, even if you spill a little on the counter, it still tastes incredible. It’s smoky, tangy, and just the right amount of spicy, so you can wow your taste buds without breaking a sweat.

Also, it’s versatile AF. Use it as a dip, drizzle it over roasted veggies, or smother your tacos like the boss you are. And the best part? Only a handful of ingredients, most of which you probably already have in your kitchen.

Ingredients You’ll Need

  • 1 can (7 oz) San Marcos chipotle peppers in adobo
  • ½ cup mayonnaise (creamy goodness)
  • 2 tablespoons sour cream (optional, but adds silkiness)
  • 1 tablespoon lime juice (tangy punch)
  • 1 teaspoon garlic powder (flavor boost)
  • ½ teaspoon smoked paprika (extra smokiness)
  • ¼ teaspoon salt, or to taste
  • 1–2 tablespoons water (to thin if needed)

Optional extras: a dash of cayenne for extra heat, or a pinch of sugar to balance tanginess.

Step-by-Step Instructions

San Marcos Chipotle Sauce
  1. Blend the peppers. Open the San Marcos chipotle can and scoop the peppers (with some adobo sauce) into a blender or food processor. Don’t worry about seeds—they add heat, so adjust to your liking.
  2. Add creamy stuff. Toss in mayonnaise, sour cream, lime juice, garlic powder, smoked paprika, and salt. Blend until smooth and creamy.
  3. Adjust consistency. If the sauce is too thick, add water 1 tablespoon at a time until you reach your desired pourable consistency.
  4. Taste & tweak. This is the fun part. Too smoky? Add a little more mayo. Too tangy? A pinch of sugar balances it out.
  5. Serve or store. Use immediately on tacos, burritos, or grilled veggies. Or store in an airtight container in the fridge for up to a week (if it even lasts that long!).

Common Mistakes to Avoid

  • Skipping the adobo sauce. That’s where the smoky magic lives. Don’t be shy.
  • Overblending. You want creamy, not soupy. Keep an eye on the texture.
  • Ignoring salt. Even a small pinch makes flavors pop—don’t skip it.
  • Too thick? Don’t force it; thin with water or lime juice.
  • Not tasting. Taste as you go. Adjusting is where the sauce shines.

Alternatives & Substitutions

  • No sour cream? Use extra mayo for a simpler, still-creamy version.
  • Want vegan? Swap mayo and sour cream with vegan mayo and cashew cream.
  • Don’t have lime? Lemon juice works fine.
  • No smoked paprika? Add a tiny pinch of chipotle powder or smoked chili powder instead.
  • Hate it spicy? Reduce chipotle peppers or remove seeds—they pack a punch.

Final Thoughts

There you have it—a quick, smoky, creamy San Marcos chipotle sauce that elevates tacos, burritos, veggies, or whatever you feel like dunking it on. Easy, fast, and impressively flavorful.

So grab a spoon, drizzle generously, and enjoy your culinary masterpiece. You’ve earned it, chef. And FYI, leftovers? Probably won’t last long, so maybe make a double batch… just saying.

FAQ

Q: Can I make this ahead of time?
 A: Totally! Store in an airtight container in the fridge for up to a week. It actually tastes even better the next day.

Q: Can I freeze it?
 A: Sure, but I wouldn’t recommend it. The texture might change a bit, and honestly, it’s so good fresh you’ll probably eat it first.

Q: Can I use this on other foods besides tacos?
 A: Absolutely. Think grilled veggies, roasted potatoes, chicken, or even as a dip for chips.

Q: Can I make it less spicy?
 A: Yep! Use fewer chipotle peppers or remove the seeds. Still smoky, still tasty.

Q: Can I double the recipe?
 A: Yep, just blend in batches if needed. Easy peasy.

Q: Can I add extra flavor?
 A: A dash of honey or smoked paprika twist can take it next level. Don’t be afraid to experiment!

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