This chipotle crema sauce recipe makes an excellent topping for tacos, a creamy dip for chips or fries, and a smoky sauce to brighten many dishes. It’s made without mayonnaise and can be adjusted to be mild or spicy. The sauce comes together in about 5 minutes and relies on just a few pantry staples.
Surprisingly, you only need two main ingredients to make a flavorful, versatile crema: canned chipotle chilis in adobo and sour cream or Mexican crema. The adobo sauce provides that smoky, slightly sweet heat while the sour cream or crema gives a cool, tangy base. Use it on tacos, bowls, grilled meats, roasted vegetables, or simply as a dip.
Chipotle crema ingredients
- Sour cream or Mexican crema: Full-fat sour cream offers the creamiest texture. Mexican crema, if you can find it or make it at home, is tangier and pourable, which can be handy depending on how you plan to use the sauce.
- Canned chipotle chilis in adobo sauce: A couple of chilis plus a tablespoon of adobo sauce provide plenty of flavor. The remainder of the can freezes well for future recipes.
- Water and salt: A splash of water thins the crema if needed; Mexican crema may require less or none. Finish with a pinch of kosher salt to taste.
Ingredient measurements are provided in the recipe section below.
Variations & Substitutions
- Greek yogurt: Plain Greek yogurt can replace sour cream for a tangier, protein-rich version.
- Lime juice: Add 1–2 tablespoons of fresh lime juice for bright acidity if you prefer a tangier crema.
- Garlic: Freshly grated garlic or a pinch of garlic powder adds savory depth—especially nice when serving the crema as a dip.
- Mayonnaise: For a smoother, slightly richer texture, substitute half the sour cream with mayonnaise.
How to make chipotle crema
You can make chipotle crema using a blender or food processor for a perfectly smooth sauce, or chop and mix by hand for a chunkier texture. Either method is quick and produces delicious results.
Chop the chipotle chilis and combine ingredients
Remove the ribs and seeds from the chipotles if you want a milder sauce, then chop the chilis finely with a sharp knife. In a mixing bowl combine the chopped chilis, adobo sauce, sour cream or crema, a tablespoon of water (or more as needed), and a pinch of kosher salt. Stir until fully combined and smooth, adjusting water to reach your desired pourability.
If using a blender or food processor
Open and seed the chilis if you prefer less heat. Place all ingredients in the blender or food processor and blend until homogeneous and smooth. Taste and adjust salt or adobo to suit your preferred spice level.
Make it spicy or mild
To keep the crema mild, be sure to remove the ribs and seeds before chopping; much of the heat sits in the seeds. Leaving some seeds or using more adobo sauce will increase the heat and smoky intensity.
Serving suggestions
- With tacos: Dollop on grilled fish tacos, shrimp tacos, or any street-style tacos for an instant upgrade.
- As a dip: Serve with tortilla chips, fries, or roasted potato wedges for a smoky, creamy dip.
- As a topping: Drizzle over enchiladas, tostadas, corn cakes, grilled chicken, or mixed into soups and chilis to add creaminess and a smoky kick.
Make ahead
Chipotle crema can be prepared up to 3 days in advance and kept refrigerated in an airtight container. It may thicken in the fridge—stir in a little water, a teaspoon at a time, until you reach the preferred consistency before serving.
More Mexican sauce recipes
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Tomatillo Salsa Verde -
Fresh Mango Habanero Salsa (5 Ingredients!)
Debra’s Details: Chipotle crema is a quick, versatile sauce!
- Just a few ingredients deliver big flavor.
- Make up to 3 days ahead for easy entertaining.
- Adjust spice and consistency to taste.
- Ready in about 5 minutes.
- Use as a dip, spoon over tacos, or swirl into soups and chilis for creamy, smoky heat.
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Recipe
Chipotle Crema Sauce
Equipment
- Chef’s knife
- Cutting board
- Mixing bowl
- Silicone spatula or spoon
- Optional: blender or food processor for a smooth finish
Ingredients
- ½ cup sour cream (or Mexican crema)
- 2 chipotle chilis (from a can)
- 1 tablespoon adobo sauce (from the canned chilis)
- 1 tablespoon water, plus more if needed
- Pinch kosher salt, to taste
Instructions
- Prepare the chilis: If you prefer milder heat, slice open the chipotles and remove the ribs and seeds. Chop them finely if working by hand.
- Mix by hand: In a bowl, combine chopped chilis, adobo sauce, sour cream or crema, water, and a pinch of salt. Stir until smooth. Add additional water, a teaspoon at a time, to reach the desired consistency.
- Or blend: Place chilis, adobo, sour cream or crema, water, and salt in a blender or food processor and blend until smooth and creamy.
- Taste and adjust: Add more adobo for extra heat and smoke, or more sour cream/crema to mellow the sauce. Adjust salt as needed.
- Store: Refrigerate in an airtight container. If chilled, thin with a little water before serving if needed.
Notes
- Adjust to taste: Increase or decrease the number of chipotles and amount of adobo sauce to control heat and smokiness.
- Make ahead: Sauce keeps for up to 3 days refrigerated. Stir in a little water if it firms up.
- Variations: Substitute plain Greek yogurt for sour cream; add 1–2 tablespoons lime juice for brightness; stir in grated garlic or garlic powder for extra savory flavor; or swap half the sour cream for mayonnaise for a different texture.
- Allergy/ingredient note: Use dairy-free yogurt or crema alternatives if avoiding dairy, but texture and flavor will vary.
Nutrition (per serving, approximate)
- Calories: 74 kcal
- Carbohydrates: 3 g
- Protein: 1 g
- Fat: 7 g
- Sodium: 781 mg
- Fiber: 1 g