Creamy Chipotle Garlic Sauce with Sour Cream Recipe
Introduction
This chipotle garlic sauce with sour cream recipe combines smoky heat, pungent garlic, and cooling richness for a versatile and flavorful condiment. It’s quick to prepare and perfect for enhancing tacos, grilled dishes, or as a creamy dip for snacks.
Ingredients
- 1 cup sour cream (full-fat works best)
- 2-3 chipotle peppers in adobo sauce
- 2 tablespoons adobo sauce from the can
- 3 cloves garlic, minced
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt (or to taste)
- Optional: 1 tablespoon honey
- Optional: 2 tablespoons fresh cilantro, chopped
- Optional: 1 green onion, finely sliced
Instructions
- Step 1: Let the sour cream come to room temperature for about 15 minutes to blend more smoothly, then place it in a medium mixing bowl.
- Step 2: Roughly chop 2-3 chipotle peppers on a cutting board to distribute the heat evenly, reserving the adobo sauce.
- Step 3: Add the chopped chipotles, adobo sauce, minced garlic, lime juice, cumin, smoked paprika, and salt to the sour cream.
- Step 4: Whisk all ingredients together until fully combined and smooth. Taste and adjust seasoning by adding more adobo sauce, lime juice, or salt as desired.
- Step 5: Transfer the sauce to a covered container and refrigerate for at least 15 minutes for the flavors to meld and the sauce to thicken slightly.
Tips & Variations
- Substitute Greek yogurt for sour cream to create a tangier, higher-protein version.
- Use vegan sour cream or cashew cream for a dairy-free alternative.
- Adjust the number of chipotle peppers to vary the heat from mild to spicy.
- Add honey to balance the smoky heat with subtle sweetness.
- Include fresh cilantro or green onion for a bright, fresh twist.
Storage
Store the sauce in an airtight container in the refrigerator for up to one week. The flavors improve after the first day. Use clean utensils each time to prevent contamination. Reheat gently or serve chilled. Freezing is not recommended as the sour cream may separate.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this sauce spicier or milder?
Yes, use fewer chipotle peppers and less adobo sauce for milder heat, or increase the peppers up to four for a spicier sauce. You can balance extra heat with a bit of honey or more sour cream.
What if I can’t find chipotle peppers in adobo sauce?
Look in the international aisle at most grocery stores. As a substitute, mix 1 teaspoon chipotle powder with 1 tablespoon tomato paste and a dash of vinegar, though the flavor will be slightly different.
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Creamy Chipotle Garlic Sauce with Sour Cream Recipe
- Total Time: 40 minutes (including resting time)
- Yield: Approximately 1 1/4 cups 1x
- Diet: Low Calorie
Description
This Chipotle Garlic Sauce with Sour Cream is an easy, creamy, and smoky condiment featuring chipotle peppers, garlic, and rich sour cream. Versatile and quick to make, it works perfectly as a dip, marinade, or drizzle over tacos, grilled dishes, and roasted vegetables. The balanced smoky heat, garlic depth, and refreshing creaminess make it a kitchen staple for elevating everyday meals.
Ingredients
Base Ingredients:
- 1 cup sour cream (full-fat preferred)
- 2–3 chipotle peppers in adobo sauce
- 2 tablespoons adobo sauce from the can
- 3 cloves garlic, minced
Flavor Enhancers:
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt (or to taste)
Optional Additions:
- 1 tablespoon honey (for subtle sweetness)
- 2 tablespoons fresh cilantro, chopped
- 1 green onion, finely sliced
Smart Substitutions:
- Greek yogurt instead of sour cream for tangier, higher protein version
- Vegan sour cream or cashew cream for dairy-free alternative
- Adjust chipotle peppers from 1 to 4 to vary heat
- Use 1 teaspoon garlic powder instead of fresh garlic if needed
Instructions
- Prepare the Base: Add 1 cup of full-fat sour cream to a medium mixing bowl. Let the sour cream come to room temperature for about 15 minutes before starting to ensure smooth blending and a creamy foundation for the sauce.
- Process the Chipotles: Remove 2 to 3 chipotle peppers from the can and roughly chop them on a cutting board. Save 2 tablespoons of the adobo sauce from the can as it enhances flavor and liquid consistency.
- Build the Flavor: Add the chopped chipotles, adobo sauce, and 3 cloves of minced garlic to the sour cream. Then, sprinkle in 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon salt. The garlic adds pungency, while cumin and smoked paprika deepen the smoky warmth.
- Mix and Taste: Whisk the ingredients together until well combined. The sauce should have a creamy peachy-orange color with pepper and herb flecks. Taste the sauce and adjust seasoning by adding more adobo sauce for heat, lime juice for brightness, or salt for depth according to your preference.
- Let It Rest: Transfer the sauce to a covered container and refrigerate for at least 15 minutes, preferably up to 30 minutes. This resting period mellows the garlic and allows all the flavors to meld, while thickening the sauce to perfect dipping or drizzling consistency.
Notes
- Use room temperature sour cream for smooth blending and avoid lumps.
- Adjust chipotle peppers and adobo sauce to control heat level.
- The sauce can be made up to 3 days in advance; flavors improve with resting time.
- Store refrigerated in an airtight container for up to one week.
- Avoid over-mixing to prevent the sauce from becoming watery.
- Use clean utensils each time to maintain freshness and prevent contamination.
- For dairy-free version, substitute sour cream with vegan sour cream or cashew cream.
- This sauce is not recommended to freeze due to sour cream base separating on thawing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: Mexican
Keywords: chipotle sauce, garlic sauce, sour cream sauce, smoky sauce, Mexican sauce, chipotle garlic sour cream, creamy chipotle dip, easy sauce recipe
