10 minutes
A creamy, zesty burrito sauce with a hint of heat from chipotle powder and the umami depth of fish sauce.
0 oz
tablespoons
teaspoons
Garlic Clove, minced
each
teaspoons
Lime Zest, grated
teaspoons
Lime Juice, freshly squeezed
tablespoons
pinches
teaspoons
teaspoons
1. Combine Ingredients
In a small bowl, combine the sour cream, mayonnaise, chipotle powder, minced garlic, fish sauce, lime zest, lime juice, sea salt, Dijon mustard, and cumin. Mix thoroughly until the sauce is well-blended with a uniform color and texture.
2. Adjust Seasoning
Taste the sauce and adjust the seasoning if necessary. You can add more salt or a bit more lime juice to suit your preference. Your creamy chipotle burrito sauce is now ready to be drizzled over your favorite dishes.
Use organic sour cream and mayonnaise, and always opt for freshly squeezed lime juice for the best flavor and acidity.
Adjust the balance of smokiness, creaminess, and acidity. Season with salt and a touch of sugar or honey if needed, and consider a pinch of cumin or smoked paprika to add complexity.
Start with a small amount of chipotles in adobo sauce and adjust for taste and heat preference, considering the seeds contain most of the heat.
Use a blender or food processor to achieve a smooth texture, ensuring the chipotles are fully integrated with other ingredients.
Store the sauce in an airtight container for up to a week and experiment with its use beyond burritos, such as in salads or as a dip.
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