Chipotle is a smoked jalapeño pepper. You can find it dry or In adobo sauce. They are so flavorful, so smoky and also very, very spicy. I love using the chipotles in adobo sauce because it is perfect when you just want to add a little smokiness to your dish without being very hot. I remember when I was in junior high I took cooking classes, there was this recipe we were making that day it was called “Guisado de Chamberete” Which is a cut of meat stewed in tomato sauce and chipotle peppers. Me and my friends were having so much fun talking instead of paying attention that we added a whole can of chipotle peppers ( it was a tiny 4oz can) instead ONE chipotle pepper to the dish. The result was.. inedible. I have the highest respect for them ever since. Well, this chipotle cream is nothing like that dish, except it is smoky. The adobo sauce from the chipotle peppers gives it just the right amount of heat with a sweet smoky taste. It is also very versatile, it would be perfect for fish tacos, corn on the cob, as a condiment for a spicy twist on your hamburger, it is delicious any way you chose to eat it. It is also very simple to make, you just need a couple of key ingredients.
This is how I make it.
Chipotle cream sauce
- 1/2 mayonnaise
- 1/4 Mexican cream
- 1 can of chipotles peppers in adobo sauce (You will need 1 to 2 tablespoons of the sauce)
- 1/4 teaspoon garlic powder
- salt and pepper to taste
- Scoop out one tablespoon of the adobo sauce and add it to a bowl with the rest of the ingredients.
- Mix everything with a spoon until you have a smooth sauce.
- Taste it. Adjust the seasoning if needed. Add more adobo sauce if you're feeling macho and need more heat.