Chipotle mayonnaise. All the earthy, spicy, rustic loveliness of chipotle in adobo but with all its sharp edges smoothed with mayo. One taste and you’ll find a place for it in your permanent condiment collection.–Renee Schettler

A glass dish filled with chipotle mayonnaise with a typed label below.

Chipotle Mayonnaise

5 from 1 vote
Chipotle mayonnaise will add a little smoky spice to your favorite everyday condiment. Honestly, you'll be smearing this ultra delicious and smoothly satisfying gorgeousness on everything.
David Leite
Servings4 servings (makes about 1/2 a cup)
Calories192 kcal
Prep Time5 minutes
Total Time5 minutes


  • 2 teaspoons canned chipotle chiles in adobo sauce
  • 1/2 cup mayonnaise
  • 1 teaspoon lime juice


  • Toss the chipotle in adobo sauce in your food processor and blitz until well combined.
  • Mix the mayonnaise, chipotles, and lime juice until well combined. Taste and, if you like things spicier, add more chipotle chiles in adobe. Cover and refrigerate for up to 1 week.
Burger Lab Cookbook

Adapted From

Burger Lab

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Serving: 1 servingCalories: 192 kcalCarbohydrates: 1 gProtein: 0.3 gFat: 21 gSaturated Fat: 3 gPolyunsaturated Fat: 13 gMonounsaturated Fat: 5 gTrans Fat: 0.1 gCholesterol: 12 mgSodium: 209 mgPotassium: 7 mgFiber: 0.3 gSugar: 0.3 gVitamin A: 144 IUVitamin C: 0.4 mgCalcium: 2 mgIron: 0.1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2017 Daniel Wilson. Photo © 2017 Chris Middleton. All rights reserved.

Recipe Testers’ Reviews

This chipotle mayo was a big hit here. If you like spice, I can see this chipotle mayonnaise being used on sandwiches that you want to perk up a bit. I very rarely use an entire can of chipotle chiles in adobo sauce. I take individual chipotle chiles, put them on plastic wrap with some adobo sauce, and wrap them up individually. I always have a bag of them in the freezer. That makes this mayo very easy to throw together. I served it with crispy chicken carnitas with corn tortillas, sliced avocado, black beans, and sour cream.

This chipotle mayonnaise is a great addition to our condiments and can add a subtle, smoky taste to anything. We used it on burgers and turkey sandwiches and found it made a great deviled egg. I was able to use my large 14-cup food processor with no problem to “blitz” the chipotle chiles. It took about 5 minutes total to make this recipe with most of the time being used to strain the blitzed chiles.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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