Ingredients
Scale
The key to this sauce lies in selecting fresh and quality ingredients. When I cook, I always think about the story behind each one—the garlic from my local farmer’s market, or the smoky chipotle peppers that remind me of my first kitchen job in Texas. These small choices impact the final flavor so much. If you’re short on chipotle peppers, a good quality chipotle powder works in a pinch, and Greek yogurt can substitute for sour cream for a lighter version.
- 1/2 cup sour cream (full-fat for richness)
- 1–2 chipotle peppers in adobo sauce (adjust to heat preference)
- 2 garlic cloves, minced
- 1 tablespoon fresh lime juice
- 1/2 teaspoon smoked paprika (optional, for extra smokiness)
- Salt to taste
- 1–2 tablespoons water (to thin, if needed)
Instructions
- Start by finely mincing the garlic cloves. Fresh garlic is essential here; it’s the backbone of the sauce’s flavor.
- Remove 1-2 chipotle peppers from the can, finely chop them, and reserve a small spoonful of the adobo sauce for extra smokiness.
- In a small bowl, combine the sour cream, minced garlic, chopped chipotle peppers, and adobo sauce. Stir well to blend.
- Add the fresh lime juice and smoked paprika, then mix again. The lime juice brightens the sauce beautifully, cutting through the richness.
- Taste and season with salt. If the sauce feels too thick, thin it with a tablespoon or two of water until you reach your desired consistency.
- For best results, refrigerate the sauce for at least 30 minutes before serving to allow the flavors to meld. I often make this ahead of time when planning family dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
