This chipotle aioli is just the sauce to jazz up sandwiches and burgers, dip vegetables or fries, and more. Made with a shortcut with mayonnaise as a base, it’s easy to adjust the spice level to your liking.
Please say hello to the sauce/spread I’ve been putting on everything lately.
I’m not a big mayo fan. In fact, I never put it straight up on sandwiches, opting for mustard or whatever hummus I have around instead. Roasted garlic hummus? Especially good. I’d pick basically anything spreadable in the fridge before I reached for the jar of plain mayonnaise.
But aioli? Yes, yes, yes. No matter what flavors are added to it, that bit of garlic (<3) works wonders to give a plain base some well appreciated oomph. I can’t get enough.
Before we really get into this one, there’s a big point of discussion. This is not authentic aioli.
I’m totally cheating and using mayonnaise as a base. And while yes, I’m adding fresh garlic which is imperative for real deal aioli, I’m not messing around with an egg yolk, which is key in many homemade aioli variations.
With all the flavor going on here, authentic aioli’s simplicity probably wouldn’t be appreciated in the end result, so I’m all for saving some effort and time and going with a shortcut.
Plus the shelf life in the fridge gets an upgrade when there’s not raw egg to be dealing with. Bonus!
Mayonnaise is our base here. You can use whichever type of mayonnaise you like and/or have available. As mentioned I’m not a mayonnaise connoisseur, but I don’t mind using lite mayo one bit.
The next important ingredient here is what brings the spice and flavor: chipotle peppers in adobo sauce.
For those unfamiliar, these chipotle peppers are found in a small can (around seven ounces or so), usually in the “international” foods aisle of the grocery store. In my experience each can contains about 4-6 peppers, all packed in a smoky, spicy adobo sauce.
While some chipotle pepper recipes use just the peppers, I like to incorporate the adobo sauce into things, too. It has such a great flavor and helps to bring the heat!
Just one finely diced chipotle pepper is used here, along with one tablespoon of the adobo sauce from the can. I think this level of heat was perfect. It certainly has a spice to it, but it never rose to a shaky level of okay, this level of spice is fine but I’m worried if I take another bite it’ll keep building…
That said, if you’re a little sensitive to spicy things, use less than one tablespoon of adobo sauce. You can always add more once you take a taste.
So those are the main stars of this chipotle aioli show. We also have garlic, lime juice, dry mustard powder, paprika, salt, and pepper rounding things out.
This recipe definitely has wiggle room for you to customize things how you like it. If you’re out of dry mustard and/or paprika, they’re not technically needed, etc.
Easy’s in the recipe title for a reason. All you need to do is stir everything together. I don’t even bother getting out the food processor, because really, who wants to wash that when they don’t absolutely need to?
I recommend dicing up the chipotle pepper as finely as you can so no one gets a big chunk all in one go when they’re eating this aioli. That honestly might be the toughest part of this recipe, as the peppers are adobo sauce-coated and slippery.
Recipes to use up the rest of the can
If you’re opening a fresh can of chipotle peppers in adobo sauce for this recipe, you’ll be left with extras. The good news is that stored in the fridge, they stay for quite awhile.
Their smoky, spicy flavor works beautifully into so many other recipes, such as chipotle hummus. This brings the spice, but you can cut down on the number of peppers as you see fit.
Slow cooker chipotle beef queso dip is a hands-down family favorite. It’s made with real cheese, isn’t skimpy with the beef, and stays perfectly scoopable all party long thanks to the mini slow cooker.
- Using one pepper and one tablespoon of the adobo sauce brings a low-moderate level of spice, but one that doesn’t rise to scary levels as you keep eating it. If you’re not sure how much spice you’d like, start with one or two teaspoons of the adobo sauce, take a taste, then add more if necessary.
Easy Chipotle Aioli
- 1/2 cup mayonnaise, lite or regular fine
- 2 cloves garlic, finely minced or pressed
- 1 chipotle pepper in adobo, finely diced
- 1 tbsp adobo sauce from the can of chipotle peppers
- 1 tsp lime juice
- 1/4 tsp mustard powder
- 1/8 tsp paprika
- Salt and pepper, to taste
- Add all ingredients to a bowl and whisk well to combine.
- Adjust seasonings to taste! Store aioli in the refrigerator in a covered jar or bowl.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.