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!).
