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Chipotle Aioli

A silky, smoky condiment that transforms ordinary sandwiches, fries, and grilled meats into something genuinely crave-worthy. This restaurant-quality sauce takes just five minutes and five basic ingredients to create. The balance of creamy mayo, charred chipotle heat, brightened by lime and garlic creates a sauce that's smoky, tangy, and addictively good.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 16 tablespoons
Course: Sauces and Condiments
Cuisine: Mexican
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup mayonnaise preferably full-fat
  • 2 to 3 chipotle peppers in adobo sauce
  • 2 tablespoons fresh lime juice about 1 lime
  • 2 cloves garlic minced or grated
  • 1/2 teaspoon smoked paprika optional
  • Salt and pepper to taste

Equipment

  • Food processor or blender
  • Small mixing bowl
  • Measuring spoons and cups
  • Rubber spatula
  • Glass jar with lid for storage

Method
 

  1. Remove 2 to 3 chipotle peppers from the adobo sauce can and place them on a cutting board. Slice them in half and remove the seeds if you prefer less heat.
  2. Peel 2 garlic cloves and mince them as finely as possible, or use a microplane grater for ultra-fine pieces.
  3. Add 1 cup of mayonnaise, prepared chipotle peppers, minced garlic, and fresh lime juice to the bowl of a food processor.
  4. Pulse the mixture 3 to 4 times until the peppers are completely broken down and no visible chunks remain. Then blend on medium speed for 10 to 15 seconds until the color is uniform and the texture is completely smooth.
  5. Pour the blended mixture into a small bowl and stir in 1/2 teaspoon smoked paprika if using. Taste the aioli and add salt and pepper as needed, starting with just a pinch of each.
  6. If you want more heat, blend in another half chipotle pepper and taste again. If you want less heat, add another tablespoon of mayo to mellow out the spice.
  7. If the aioli tastes too heavy or oily, squeeze in a bit more lime juice to brighten it up. If it tastes too acidic, add a small splash more mayo to round out the profile.
  8. Spoon the finished aioli into a clean glass jar with a tight-fitting lid. Make sure to scrape out every bit with a spatula and seal it immediately to keep it fresh.

Notes

The aioli will taste even better after sitting in the fridge for a few hours because the flavors have time to meld together. Store in an airtight glass container in the fridge for up to two weeks. Always use a clean spoon when scooping to avoid contamination. This recipe is naturally gluten-free and can be made vegan by using vegan mayo.