Back when I was a runner at a Montreal steakhouse in Vieux-Port, Mexican cuisine was still pretty unknown to me. But I was obsessed with that spicy, smoky taste from chipotle. This was where I first discovered chipotle mayo.
We always had a massive pile of fries on the side, and I’d sneak them during my shift, dipping them in this sauce. Got yelled at more than once, but it was totally worth it. That smoky, creamy, slightly spicy flavor stuck with me. Years later, I finally got my hands on the recipe. Five minutes to make, and it turns literally anything into something special. Burgers, sandwiches, fries, tacos. Once you make this, you’ll understand why I risked getting fired for it.
Quick Overview
- Prep time: 5 minutes
- Cook time: 0 minutes
- Total time: 5 minutes
- Servings: 8 (about 1/2 cup total)
- Difficulty: Easy
Why You’ll Love This Smoky Chipotle Mayo
Impressive but effortless. Smoky depth from adobo sauce. Layers of flavor regular condiments can’t touch. Creamy base balances the heat. Transforms simple dishes into something special. Basic chicken sandwich becomes restaurant-quality. Super forgiving. Adjust heat to your taste. Keeps in the fridge for a week. Five minutes of work. Huge payoff.
Ingredients for Smoky Chipotle Mayo
Main Ingredients:
- 120 g mayonnaise
- 2 canned chipotle chiles in adobo (about 30 g)
- 1 tbsp adobo sauce from the can (15 ml)
- 1 garlic clove (about 5 g)
- 1 tsp lime juice (5 ml)
Ingredient Notes:
You can find canned chipotle peppers in adobo at most grocery stores in Montreal. I usually grab mine at Jean-Talon Market. A small can costs around $3 and you’ll use it for multiple batches.
For the mayo, use whatever you prefer. Hellmann’s works great, or try Japanese Kewpie mayo if you want to get fancy.
Substitutions:
- No food processor? Use a blender or finely mince everything and whisk it together
- Fresh lime juice is best, but bottled works in a pinch
- Can’t find chipotle peppers? Use 1 tsp smoked paprika + 1/2 tsp cayenne + a small amount of tomato paste (though the canned version is better)
Step-by-Step Instructions
Step 1: Gather Your Ingredients
Get everything out and ready. This is called mise en place, a French cooking term we use here in Montreal. Since this recipe is quick, you want everything prepared before you start.
Step 2: Add Everything to Your Food Processor
Place the mayo, chipotle peppers, adobo sauce, garlic clove, and lime juice into your food processor. Here’s the science: the adobo sauce is what gives this mayo that deep, smoky flavor. It’s made from tomatoes, vinegar, and spices that the chipotles have been marinating in.
Step 3: Blend Until Smooth
Pulse the food processor about 10-15 times until completely smooth. You want the garlic fully broken down and no large chunks remaining. The mixture should turn a beautiful peachy-orange color.
Step 4: Taste and Adjust
Taste it with a clean spoon. Too spicy? Add more mayo. Not spicy enough? Add another chipotle pepper or more adobo sauce. Want more tang? Squeeze in more lime juice.
Step 5: Store and Chill
Transfer to a jar with a lid. It’ll keep in the fridge for up to a week. The flavors actually develop and improve after sitting for an hour or two, so make it ahead if you can.
Expert Tips for Perfect Smoky Chipotle Mayo
Start with Less Heat
Begin with one chipotle pepper if you’re concerned about heat. You can always add more, but you can’t take it out. I learned this when I made a batch so spicy it overpowered everything.
Use the Whole Can
You’re only using 2 peppers for this recipe. Blend the entire can with a bit of oil and freeze it in an ice cube tray. Pop out a cube whenever you need it for future batches.
Make It Ahead
The flavors improve as they sit. Make this in the morning before your dinner date and it’ll taste even better by evening.
Common Mistakes to Avoid:
- Using too much garlic (one clove is enough)
- Not blending enough (make sure it’s completely smooth)
- Skipping the lime juice (the acid brightens everything)
What to Serve with Smoky Chipotle Mayo
Burgers and Sandwiches
Spread this on any burger and watch it transform. I use it on grilled chicken sandwiches regularly. It’s also excellent on a Montreal smoked meat sandwich if you want to add a twist.
Tacos and Wraps
Fish tacos are where this really shines. The creamy, smoky sauce pairs perfectly with crispy fish.
Fries and Potato Wedges
This makes an excellent dipping sauce for fries, especially thick-cut wedges or sweet potato fries.
Grilled Vegetables
Brush this on grilled vegetables before serving. It works wonderfully on charred corn, roasted Brussels sprouts, or grilled zucchini.
FAQs About Smoky Chipotle Mayo
How spicy is chipotle mayo?
It has a medium heat level. The creaminess of the mayo balances the heat quite well. If you’re sensitive to spice, start with one chipotle pepper instead of two.
Can I make chipotle mayo without a food processor?
Yes. Finely mince the garlic and chipotle peppers with a knife, then whisk everything together in a bowl.
How long does homemade chipotle mayo last?
About a week in the fridge in an airtight container. The lime juice acts as a preservative, but since it contains eggs, don’t keep it longer than 7 days.
Can I make this vegan?
Absolutely. Use vegan mayo (the Hellmann’s vegan version works great). Everything else is already plant-based.
Can I use dried chipotle peppers instead of canned?
Not for this recipe. The canned ones come packed in adobo sauce which is essential for the flavor.
Recipe Card
Smoky Chipotle Mayo Recipe
A creamy, smoky, and slightly spicy mayo that takes 5 minutes to make.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Servings: 8
- Difficulty: Easy
Ingrédients:
- 120 g mayonnaise
- 2 canned chipotle chiles in adobo (30 g)
- 1 tbsp adobo sauce (15 ml)
- 1 garlic clove (5 g)
- 1 tsp lime juice (5 ml)
Instructions:
- Add all ingredients to a food processor
- Pulse 10-15 times until completely smooth
- Taste and adjust seasoning
- Transfer to an airtight container and refrigerate for up to 7 days
Pro Tips:
- Make ahead for better flavor
- Freeze leftover chipotle peppers in ice cube trays
- Start with less spice and add more if needed
Storage: Keep refrigerated for up to 1 week.
