Add the rich, smoky heat of chipotle chilies to your aioli game with this spicy chipotle aioli recipe. Chipotle peppers in adobo sauce get blended into a creamy garlic aioli base for an incredible dipping and sandwich sauce. This chipotle aioli stands out among our collection of delciious sauces as the most loved for its chipotle flavor that can add a pop to so many foods.
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Craving a creamy, smoky, slightly spicy sauce to add bold flavor? Our chipotle aioli is the perfect versatile condiment recipe that packs a zesty punch.
Need the ultimate chipotle aioli recipe?
This is the recipe you’ve been looking for. It delivers a luscious, velvety aioli loaded with rich chipotle pepper flavor. We start with an easy homemade aioli recipe, then blend in smoky chipotle chiles in adobo sauce and a splace of lime juice for an incredible depth of flavor.
Our step-by-step instructions ensure you achieve the ideal smooth yet sturdy emulsion every time. We also provide tips on adjusting the level of heat and smokiness to perfectly suit your taste. Once you’ve mastered how easy it is to make chipotle aioli at home, the possibilities are endless for amping up the flavor!
Use this spicy sauce on every single taco, to dip fries or veggies, slather it on burgers or sandwiches, or drizzle it over proteins or even a hearty steak salad for an instant flavor boost. With just the right balance of creaminess and kick, this smokin’ chipotle aioli will quickly become an indispensable condiment in your kitchen.
Ingredients for Chipotle Aioli
- You can find Chipotle Peppers in Adobo sauce in the Latin section of more grocery stores. If you can’t find these, you can use chipotle powder as a substitute, but it won’t be as creamy.
- Egg yolk
- Lemon Juice
- Mustard
- White Vinegar
- Kosher Salt
- Avocado Oil
Girl Carnivore Expert Recipe Tips
- Add garlic to the homemade mayo for an even more authentic flavor.
- Add a pinch of cayenne pepper for more heat.
- Adjust the spice by adding more of the adobo sauce to the mayo. Start with a little bit and increase it. It’s always easier to add more spice than to calm the heat level in this sauce down.
How to Use
We love using chipotle aioli on tacos. From flank steak tacos to drizzled over ground pork tacos or even jazz up your grilled shrimp tacos, it’s perfect for that. It’s also great on grilled flank steak pinwheels or for dipping cumin spiced meatballs.
Try it as a spicy sauce for dipping sweet potato fries or any and all French fries. It’s also great as a dipping sauce for smoked brusslels sprouts. Oh, and it’s amazing on smoked corn on the cob for a twist on elotes.
And take your sandwich game to the next level by using it on chicken cheesesteaks, chicken paninis or even on fried chicken sandwiches.
How to Store Chipotle Aioli
Store your homemade chipotle mayo in a glass jar (mason jar) or an airtight container in the refrigerator for up to 7 days. Give it a stir before using.
We don’t recommended trying to freeze aioli as its oil-based nature and emulsification of mayonnaise can cause it to separate and lose its creamy texture when thawed.
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Chipotle Aioli
Recommended Equipment
Ingredients
- 1 – 2 tbsp canned chipotle peppers in adobo sauce
- 1 Egg yolk room temp
- 1 tbsp Lemon juice
- 1 tsp Mustard
- 1 tsp white vinegar
- ¼ tsp kosher Salt
- 1 cup Avocado oil
Instructions
- Start by pulsing the chipotle peppers in adobo sauce in the food processor until they are pureed.
- Transfer them to a clean bowl and set aside.
- Clean the food processor.
- In the base of your clean food processor, add the egg yolk, lemon juice, mustard, and vinegar.
- Season with a pinch of salt and pulse to mix two to three times.
- Set the food processor to spin and slowly pour in the oil from the top.
- The egg and oil will combine and turn off-white, emulsifying into mayonnaise.
- Add the chipotle pepper puree, a little at a time to taste until the mixture is as spicy as you like, pusling between each addition to combine.
- Spoon into a resealable jar and chill until ready to use.
Notes
Nutrition
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- Start by pulsing the chipotle peppers in adobo sauce in the food processor until they are pureed.
- Transfer them to a clean bowl and set aside.
- Clean the food processor.
- In the base of your clean food processor, add the egg yolk, lemon juice, mustard, and vinegar.
- Season with a pinch of salt and pulse to mix two to three times.
- Set the food processor to spin and slowly pour in the oil from the top.
- The egg and oil will combine and turn off-white, emulsifying into mayonnaise.
- Add the chipotle pepper puree, a little at a time to taste until the mixture is as spicy as you like, pusling between each addition to combine.
- Spoon into a resealable jar and chill until ready to use.
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