This easy chipotle crema recipe is just what you need to spice up your tacos. Blended with smoky chipotle peppers in adobo, fresh lime juice, and creamy Mexican crema, it’s smooth, tangy, and has just the right kick.
In Mexico, we love this creamy sauce, especially with Baja fish tacos! We call it salsa de chipotle cremosa, and it’s a staple all around the country.
I always keep a jar in my fridge because it takes just 5 minutes to make. That’s right, just toss everything in a blender or food processor and blend until smooth.
And the best part? This chipotle crema goes with just about everything. Shrimp tacos, quesadillas, fries, burgers—you name it. You’re going to love it!
Ingredients You’ll Need
- Crema – I like using Mexican crema for its tangy, slightly salty flavor. If you don’t have any, sour cream, plain Greek yogurt, or even crème fraîche work just fine.
- Chipotle peppers in adobo – These come in little cans and add that delicious smoky heat. Look for them at Mexican markets, on Amazon, or in the Latin section of your grocery store (they’re sometimes labeled chiles chipotles en adobo).
- Agave syrup – A little sweetness helps balance out the spice. If you don’t have agave, honey or even a pinch of sugar does the trick.
- Lime juice – Fresh is best! A squeeze of lime brightens everything up and cuts through the creaminess.
- Garlic – I usually use fresh, but garlic powder works too if that’s what you have on hand.
- Salt & pepper – Just a pinch of each to season things nicely.
5-Minute Chipotle Crema Recipe
Start by adding the Mexican crema, chipotles in adobo, agave syrup, garlic, salt, pepper, fresh lime juice, and about 2 tablespoons of water into your blender or food processor.
Blend everything until it’s smooth and creamy. Don’t be shy! Stop and give it a taste to see if it needs a little more salt, lime, or even a touch more chipotle for extra heat.
TOP TIP: After blending for a bit, open the lid and use a spatula to scrape down the sides. This helps make sure all those flavors get mixed in evenly and you don’t miss any little bits.
Once you’re happy with the taste and texture, pour your chipotle lime crema into a bowl to enjoy right away, or transfer it to a jar with a tight lid and pop it in the fridge for later.
Little Tips from My Kitchen
- Fresh ingredients make all the difference. Use real lime juice (not the bottled kind) and fresh cream if possible.
- Chipotle chiles can vary in heat, so start with one and add more if you like it spicier. It’s much easier to add heat than take it away.
- Taste and tweak to your liking. Some people like a tangier flavor and add more lime, while others prefer a hint of sweetness with a little sugar, honey, or even a spoonful of tomato paste.
- You can also adjust the consistency. Add a splash of water to thin it out, or skip the water for a thicker crema.
- Once it’s blended, give it a taste and tweak the salt, spice, and garlic if needed.
- For the best flavor, let it chill in the fridge for 20–30 minutes before serving. It gives the ingredients time to come together.
Recipe Variations
- Yogurt. For a healthier version, use low-fat plain yogurt instead of Mexican crema.
- Mayonnaise. If you want a richer sauce, add 1 or 2 spoonfuls of mayonnaise.
- Vegan. Substitute Mexican crema with cashew cream or your favorite vegan cream substitute.
- Chili powder. You can also use chipotle powder to make this recipe.
Serving Suggestions
This chipotle crema goes with so many dishes that you’ll find yourself reaching for it all the time.
As dip: Use it as a dip for french fries, baked potatoes, or roasted vegetables! You can transfer the sauce to a squeeze bottle and bring it to your 5 de Mayo potluck!
Once you try it, you’ll want to drizzle it on just about everything!
How To Store
This chipotle crema sauce will keep in the fridge for up to a week, or until the expiration date of the crema you used, whichever comes first.
Store it in a jar or any airtight container, and make sure the lid is on tight to keep it fresh.
If you’re serving it at a potluck or party, especially on a warm day, place the bowl of crema inside a larger bowl filled with ice. That’ll help keep it cool and safe to eat.
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Chipotle Crema Sauce
Equipment
- Blender
Ingredients
- 1 ¼ cup Mexican crema (or sour cream, or greek yogurt)
- 2 chipotle in adobo peppers
- 1 Tablespoon agave syrup (or honey)
- ½ lime (juice)
- 1 clove garlic
- 2 Tablespoons water
- salt & pepper (to taste)
Instructions
- Place all ingredients in a blender or food processor.
- Blend at high speed until nicely smooth and creamy.
- Taste the sauce and adjust the flavors to taste by adding more lime juice, salt, etc.
- Transfer to a bowl and serve or to a jar with a tight lid and store for up to 1 week.
Notes
- Use more water if you want to make it thinner. This is perfect for transferring the sauce to a squeeze bottle and serving at potlucks!
- If you want it less spicy, blend only one chipotle pepper, then adjust adding more if needed.
- For the best taste, refrigerate the chipotle crema for 20-30 minutes before using. This allows the flavors to meld together and develop a richer taste.
This chipotle cream sauce is a game-changer! The smoky heat of the chipotle peppers combines beautifully with the creamy base, creating a sauce that’s versatile and full of flavor. It’s the perfect accompaniment for tacos, grilled meats, or even as a dipping sauce. Get ready to elevate your dishes with this delicious recipe!