Chipotle Cilantro Lime Sauce (Copycat)
Chipotle Cilantro Lime Sauce (Copycat)
Ingredients
- 1 1/4 cups sour cream
- 3 jalapeños, roasted
- 1 cup cilantro, chopped
- 3 limes, small, juiced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder, or 2 cloves fresh garlic
- 1 teaspoon cumin
- 1 pinch coarse salt, to taste
Instructions
- 1
Place the 1 1/4 cups of sour cream into a blender or food processor.
⏱️ 1 min
- 2
Roast the 3 jalapeños directly over a gas burner or under a broiler until their skin is charred and blistered. This should take about 3-5 minutes, turning frequently.
⏱️ 5 min
- 3
Immediately transfer the roasted jalapeños to a bowl and cover it tightly with plastic wrap (saran wrap). Let them steam for 10 minutes; this helps to soften them and makes the skin easier to remove.
⏱️ 10 min
- 4
Once the jalapeños have softened, remove their stems. For less heat, you can also remove the seeds and membranes. For more heat and extra flavor, leave some or all of the seeds.
⏱️ 3 min
- 5
Add the prepared jalapeños to the blender with the sour cream.
⏱️ 1 min
- 6
Add the 1 cup of chopped cilantro to the blender.
⏱️ 1 min
- 7
Prepare the 3 small limes by rolling them firmly on the counter to soften them, then cut them in half.
⏱️ 1 min
- 8
Squeeze the juice from the 3 small limes directly into the blender, ensuring no seeds fall in.
⏱️ 2 min
- 9
Add the 1 teaspoon of onion powder, 1 teaspoon of garlic powder (or 2 cloves fresh garlic), and 1 teaspoon of cumin to the blender.
⏱️ 1 min
- 10
Add a pinch of coarse salt to taste. You can always add more later if needed.
⏱️ 1 min
- 11
Secure the lid on the blender or food processor.
- 12
Blend all the ingredients on high speed until the mixture is completely smooth and creamy. Scrape down the sides as needed to ensure everything is incorporated.
⏱️ 3 min
- 13
Taste the sauce and adjust seasoning with more salt or lime juice if desired. Pour the finished cilantro lime sauce into a squeeze bottle or airtight container for convenient storage and use. This recipe yields approximately 24 ounces and should be refrigerated and consumed within about a week.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chipotle Cilantro Lime Sauce (Copycat)
- 1 1/4 cups sour cream
- 3 jalapeños, roasted
- 1 cup cilantro, chopped
- 3 limes, small, juiced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder, or 2 cloves fresh garlic
- 1 teaspoon cumin
- 1 pinch coarse salt, to taste
Instructions
- 1
Place the 1 1/4 cups of sour cream into a blender or food processor.
⏱️ 1 min - 2
Roast the 3 jalapeños directly over a gas burner or under a broiler until their skin is charred and blistered. This should take about 3-5 minutes, turning frequently.
⏱️ 5 min - 3
Immediately transfer the roasted jalapeños to a bowl and cover it tightly with plastic wrap (saran wrap). Let them steam for 10 minutes; this helps to soften them and makes the skin easier to remove.
⏱️ 10 min - 4
Once the jalapeños have softened, remove their stems. For less heat, you can also remove the seeds and membranes. For more heat and extra flavor, leave some or all of the seeds.
⏱️ 3 min - 5
Add the prepared jalapeños to the blender with the sour cream.
⏱️ 1 min - 6
Add the 1 cup of chopped cilantro to the blender.
⏱️ 1 min - 7
Prepare the 3 small limes by rolling them firmly on the counter to soften them, then cut them in half.
⏱️ 1 min - 8
Squeeze the juice from the 3 small limes directly into the blender, ensuring no seeds fall in.
⏱️ 2 min - 9
Add the 1 teaspoon of onion powder, 1 teaspoon of garlic powder (or 2 cloves fresh garlic), and 1 teaspoon of cumin to the blender.
⏱️ 1 min - 10
Add a pinch of coarse salt to taste. You can always add more later if needed.
⏱️ 1 min - 11
Secure the lid on the blender or food processor.
- 12
Blend all the ingredients on high speed until the mixture is completely smooth and creamy. Scrape down the sides as needed to ensure everything is incorporated.
⏱️ 3 min - 13
Taste the sauce and adjust seasoning with more salt or lime juice if desired. Pour the finished cilantro lime sauce into a squeeze bottle or airtight container for convenient storage and use. This recipe yields approximately 24 ounces and should be refrigerated and consumed within about a week.
⏱️ 1 min