Go Back
Creamy chipotle garlic sauce with sour cream dripping over golden roasted potatoes in white ceramic dish

Chipotle Garlic Sauce with Sour Cream

This Chipotle Garlic Sauce with Sour Cream is a creamy, smoky, and versatile condiment that comes together in minutes. Made with chipotle peppers in adobo, fresh garlic, tangy sour cream, and a squeeze of lime, it's perfect for drizzling over tacos, grilled meats, roasted veggies, or as a dip for fries!
Print Recipe Pin Recipe
Course: Condiment, Sauce
Cuisine: Mexican, Tex-Mex
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup full-fat sour cream
  • 2 chipotle peppers in adobo sauce (adjust for heat)
  • 1 tbsp adobo sauce (from the can)
  • 3 cloves garlic, roughly chopped
  • 0.5 lime, juiced
  • 1 pinch salt
  • 1 tbsp mayonnaise (optional, for extra silkiness)

Equipment

  • blender or food processor immersion blender also works
  • Spatula for scraping down sides
  • sealed jar or airtight container for storage

Method
 

  1. Peel and roughly chop the garlic cloves. Let the chopped garlic sit for about 5 minutes to allow its flavor to develop.
  2. Scoop 2 chipotle peppers from the can (adjust up or down based on your heat preference). Reserve about 1 tablespoon of the adobo sauce from the can for extra smokiness. For a milder sauce, scrape the seeds out of the peppers before blending.
  3. Add the sour cream, chipotle peppers, adobo sauce, garlic, fresh lime juice, and a pinch of salt to a blender or food processor. Add the mayonnaise if using for a silkier texture.
  4. Blend on high for about 30 seconds until completely smooth. Pause to scrape down the sides with a spatula — garlic bits tend to hide there. If the sauce is too thick, add a teaspoon of water or adobo sauce at a time until it reaches your desired drizzle-able consistency.
  5. Taste and adjust seasoning — add more lime juice for brightness, extra salt to make the flavors pop, or another chipotle pepper for more heat. Remember that the heat will build as the sauce rests.
  6. Transfer to a jar or bowl and let the sauce rest in the fridge for at least 15–30 minutes before serving. This allows the flavors to meld and the garlic to mellow. Serve drizzled over tacos, grilled chicken, roasted veggies, or as a dip. Store in a sealed container in the fridge for up to 5 days.

Notes

Start with 1 clove of garlic and taste before adding more — raw garlic can be overpowering. Let chopped garlic sit for 5 minutes before blending to develop its flavor. The chipotle heat builds over time, so be conservative with the peppers initially — you can always add more. Scrape the seeds out of the chipotle peppers for a milder sauce. Let the sauce rest for at least 15–30 minutes (or up to an hour in the fridge) before serving for the best flavor. Stores in a sealed jar in the fridge for up to 5 days. If it separates after chilling, just give it a quick stir.