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Servings
1 cup mayonnaise
2 tablespoons finely chopped chives
2 minced garlic cloves
2 teaspoons fresh lime juice
1 teaspoon chipotle chile powder or chipotle hot sauce
Whisk together ingredients. Season with salt and pepper; chill until ready to serve.
Recipe by Diane Rossen Worthington
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This Chipotle Aioli recipe is easy to make and works well as a smokey tasty dip or sauce. A new condiment you'll want at every meal.
There's a great restaurant in town that used to serve yucca fries with a chipotle aioli dip. Something I have never seen served anywhere else. They no longer have yucca fries but continue to serve the chipotle aioli dip which is now paired with sweet potato fries.
I decided to try to make this dip myself. I am familiar with canned chipotle peppers in adobo sauce from a great pasta dish my sister used to make. Maybe I'll ask her if she will give me that recipe and I can share it in a future post.
Anyway, I thought I could combine some of the chipotles, some of the adobo sauce and some mayo and go from there. The one additional ingredient that I thought it needed was some citrus for balance and consistency. I decided to go with lime but I think lemons would also do the trick.
Last year I shared my favorite Garlic Aioli with you, and today I have a little twist on that recipe: Chipotle Aioli.
Chipotle aioli is everything great about classic aioli with a little spicy chipotle kick. It’s the perfect bright and tangy way to finish off sandwiches and burgers or as a dipping sauce for pretty much anything.
And the best part is that it’s made with pantry staples, so as long as you have the chipotle element (we’ll talk more on that in a second), you probably always have the ingredients on hand to whip up a quick batch.
To make chipotle aioli, you’ll need just four ingredients plus salt and pepper: mayonnaise, a crushed clove of garlic, lemon or lime juice, and either chipotle powder or a spoonful of adobo sauce from a can of chipotle peppers.
Both the ground powder and canned sauce work well, but I tend to use the powder more often since I rarely have an open can of peppers in my fridge.
But if you use lots of canned chipotles, the canned stuff might be the perfect option for you!
Whether you’re using powder or liquid, the method to make the aioli is going to be the same. You just stir together all the ingredients and then adjust to taste. Chipotle peppers are very spicy, so you can add a lot of powder/sauce and make the aioli really firey or stick to the ratios in the written recipe below for a more mild heat.
As I mentioned above, this aioli is absolutely killer on sandwiches or burgers. I have two sandwiches on the site that use it already, my Chipotle Turkey Panini and Chicken Fajita Sandwiches.
The technical definition of aioli is "mayonnaise seasoned with garlic", or "garlic and oil", and it's often found in Mediterranean cuisine, from France to Spain to Italy.
Bon Appétit does a great job explaining it in depth if you want their take on it.
With that said, if you're not a huge fan of mayo, I urge you to give aioli a try. I know plenty of people who can't stand mayo, but love a good aioli because it's generally lighter in texture and more flavorful than mayonnaise.
Plain mayo is kind of "meh", but aioli makes everything taste better. Trust me!
If your chipotle mayo turned out too hot you can add more mayonnaise and yogurt.
Start adding half a tablespoon of mayo and yogurt. Stir the sauce through to evenly distribute the chipotle and taste.
Repeat until your sauce is as you like.
What sounds like a seriously strange recipe, is actually totally delicious. Have you had zucchini fries before? Ya, these are WAY better. Like, five hundred thousand times better. And I like zucchini fries!
I remember loving the recipe when I first made it. I swore to myself that I would always and forever eat eggplant fries every day for the rest of my life. Then life happened. New recipes needed to be created. New favorites were found. Somehow along the way, these eggplant fries got buried and (shame on me) forgotten.
Then one day I returned here and realized that never again would I forget about eggplant fries.
Now we make this recipe regularly. It's a hit with my daughter and they're a great side dish with nearly any main course. My whole family loves them!
Wanna up your sauce game? Then having a good aioli up your sleeve is essential. Especially for those days, you run out of ketchup/sauce in the fridge! Not to mention the fact that you can make some kick-ass aiolis that will take your burger and wedges game up to “boss” level. This quick chipotle aioli recipe along with my pickled onion recipe on a bacon cheeseburger will knock your socks off!
What are chipotles? Keeping it simple - chipotles are just dried jalapeños. They are smoked and dried & are very common in Mexican cuisine.
Often when you see them in the supermarket you will find them in tins or jars saying “chipotle in adobo”. This means they are preserved in adobo sauce which is a spicy sauce containing vinegar, sugar, tomato, spices and other chilli peppers. The chipotles are then rehydrated within the adobo sauce and are ready to use.
Personally, I love using them to rub on a steak before grilling or maybe some beef cheeks/short ribs before smoking and slow cooking. Probably the most popular way you see chipotle is in aioli or mayonnaise. Hence my quick chipotle aioli recipe can be knocked together in minutes.
ALWAYS store aioli in an airtight container in the fridge. I'm a touch anal and like to label any homemade sauces that I make. I put the date I made it so I know but if you are unsure of shelf life then put a 'best before (bb) date on it'. Chipotle aioli will keep for 3 - 5 days in the fridge.
In a jam? Sometimes, if I need to make it quicker than 5 minutes OR I didn't have any eggs on hand I would use a couple teaspoons of the adobo sauce you get in the tin and mix it with mayonnaise - quick chipotle aioli 2.0
Feeling a little adventurous? You can always smoke and dry your own jalapeños at home - great fun but defo a touch more time consuming than buying them in the shop!!
You can go a different chilli route and try these other recipes of mine! Both of these recipes are pantry (fridge) staples in our home and get used regularly for sandwiches, tacos, burgers etc. so I'd hit them up asap - just saying!
Check out these other GENIUS ideas from some friends too
Authentic Mexican Salsa by Katherine D'Costa of 'Wander Spice'
Thai Sweet Chili Sauce by Helene Dsouza of 'Masala Herb'
Gluten Free Baked Hatch Chilis Rellenos by Kristen Wood of 'Moon and Spoon and Yum'
Position racks in upper and lower thirds of oven preheat to 425 degrees F.
Using a vegetable spiralizer, spiralize jicama and onion (see Tip). Place in a large bowl and toss with oil to coat.
Pulse bread in a food processor into crumbs. Add to the bowl along with Parmesan, pepper and cayenne toss to coat. Divide the mixture between 2 large rimmed baking sheets.
Bake on the upper and lower racks, stirring and rotating the pans top to bottom halfway through, until browning in spots, about 30 minutes.
Meanwhile, combine mayonnaise, herbs, garlic and chipotle to taste in a small bowl. Serve the shoestrings with the aioli.
Equipment: Vegetable spiralizer
Yes, spiralizers can make faux noodles from zucchini and parsnip. But they also provide a way to quickly and uniformly process vegetables for pretty presentation. Similar to using a pencil sharpener, with just a few turns of a crank the vegetable advances in the feed tube and comes out as beautifully curled vegetable ribbons--ready for salads, stir-fries or shoestring fries.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Whisk mayonnaise, 1 large garlic clove, chipotle powder, and pinch of salt together in a small bowl cover and refrigerate.
Place ground beef, 1 egg, seasoned bread crumbs, 2 garlic cloves, coriander, black pepper, and 1/4 teaspoon salt in a bowl mix with your hands until just combined. Shape beef mixture into 4 patties.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Cook patties on preheated grill until browned on one side, about 6 minutes. Flip patties continue grilling until no longer pink in the center, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer burgers to a plate top each burger with a slice of Cheddar cheese and cover plate tightly with foil.
Heat a nonstick skillet over medium heat spray with cooking spray. Crack remaining eggs into skillet and immediately reduce the heat to low season eggs with salt and pepper. Cook eggs until whites are set, about 2 minutes add 1 tablespoon water to skillet, cover, and cook 1 to 2 minutes more.
Spread about 1 tablespoon chipotle aioli on bottom of each hamburger bun top each bun with 1 lettuce leaf, 1 onion slice, 1 tomato slice, and 1 burger. Add one egg to top of each burger place top of hamburger bun over egg.
