Chipotle Southwest Sauce
This spicy Chipotle Southwest Sauce is thick, creamy, and better than store bought! It is made with simple ingredients, is done in 5 minutes, and goes great on almost everything.
EQUIPMENT
- food processor - I use the 3.5 cup by KitchenAid
- glass jar - with an airtight lid
INGREDIENTS
- ½ cup mayonnaise - or homemade Avocado Oil Mayonnaise
- ½ cup Greek yogurt - plain
- 2 tablespoons chipotle peppers in adobo sauce - canned
- ½ tablespoon sugar
- ½ teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon parsley - dried
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
INSTRUCTIONS
- Place all ingredients into a large blender or food processor- mayonnaise, Greek yogurt, chipotle peppers in adobo sauce, granulated sugar, Worcestershire sauce, garlic powder, parsley, paprika, salt and pepper.
- Blend until smooth and all the ingredients have been well distributed.
- Pour into a glass jar with an airtight lid.
- Refrigerate for at least 30 minutes or overnight before enjoying.
VIDEO
RECIPE NOTES
Storing Information:
- Refrigerate in an airtight container. The sauce will expire when your mayo or Greek yogurt does (check their containers for the date).
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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