Chipotle Salsa

Preparation info

  • Difficulty


  • Makes about

    ½ cup


Appears in

Amor y Tacos

Amor y Tacos

By Deborah Schneider

Published 2010

  • About

Mayonesa-based salsas of all kinds have become increasingly popular at taco stands, adding richness and creamy flavor to otherwise simple tacos. The most common is the lime-sparkled mayonesa so essential to the taste of the real fish taco. You will find many uses for this smoky chipotle version. Chipotles are ripe jalapeños that have been slowly dried over wood smoke. They may be purchased whole, ground, or canned in adobo—that is, reconstituted with tomato sauce, vinegar, and a touch of sweetness. Try this salsa on crisp oven-roasted potatoes or on a chicken sandwich; you will find many other uses for it as well.


  • ½ cup mayonnaise
  • 2 tablespoons finely chopped chipotles in adobo
  • 1 teaspoon fresh-squeezed lime juice, or to taste
  • 1 teaspoon water (optional, see note)


Stir together all the ingredients in a small bowl. The sauce keeps, refrigerated, for up to 1 week.


Add 1 or 2 cloves fresh peeled garlic, finely minced. Refrigerate until needed.