Chipotle mayo is one of the easiest sauces to make from scratch and one of the most versatile once you have it — a smoky, spicy upgrade to plain mayonnaise that works on sandwiches, burgers, fries, and tacos alike. It’s also a real component of The Philly at Mabel’s Deli inside Poncha Market, where it’s paired with shaved beef, peppers, onions, and provolone.
Here’s a simple recipe, along with the best uses for it beyond just one sandwich.
Because it’s built on canned chipotle peppers in adobo — a shelf-stable ingredient available at most grocery stores year-round — this is one of the easier flavored mayo variations to make consistently well without needing fresh, seasonal ingredients.
Ingredients
- 1 cup mayonnaise
- 1–2 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce (from the can)
- 1 teaspoon lime juice
- 1 clove garlic, minced (optional)
- Salt to taste
Instructions
- Combine all ingredients in a small bowl.
- Whisk until smooth and evenly combined.
- Taste and adjust the amount of chipotle and adobo sauce to reach your preferred spice level.
- Refrigerate for at least 15 minutes before using to let the flavors meld.
What to Use Chipotle Mayo On
- Sandwiches and burgers, as a direct upgrade over plain mayonnaise.
- A dipping sauce for French fries.
- Tacos, burritos, and other Tex-Mex dishes.
- Stirred into chicken or egg salad for a smoky kick.
- Drizzled over grilled corn, nachos, or fish.
Adjusting the Heat and Flavor
The adobo sauce the chipotle peppers are canned in carries a lot of the smoky depth, so adjusting that ratio independently from the peppers themselves lets you control smokiness and heat somewhat separately — more adobo sauce for smokiness without necessarily adding more raw heat, more minced chipotle pepper for a spicier result.
Leftover chipotle peppers and adobo sauce, once the can is opened, freeze well in small portions — ice cube trays work particularly well for this — so opening a full can for a single batch of mayo doesn’t mean wasting the rest.
Making a double batch and keeping it on hand in the refrigerator is a reasonable habit for anyone who finds themselves reaching for it regularly — it’s genuinely versatile enough to justify keeping a steady supply rather than making it fresh every single time.
For anyone who prefers a lighter version, substituting some or all of the mayonnaise with plain Greek yogurt keeps the same smoky flavor profile with less overall fat, a reasonable swap for anyone watching richness without giving up the sauce entirely.
Storage
Homemade chipotle mayo keeps well in a sealed container in the refrigerator for about a week, making it worth making a full batch rather than just enough for a single sandwich.
Frequently Asked Questions
How spicy is chipotle mayo?
It’s adjustable based on how much minced chipotle pepper and adobo sauce you use; start with less and add more to taste.
How long does homemade chipotle mayo last?
About a week in a sealed container in the refrigerator.
What is adobo sauce?
The smoky, tangy sauce chipotle peppers are canned in, which carries much of the smoky depth used in chipotle mayo.
What can I use chipotle mayo on besides sandwiches?
Fries, tacos, burgers, grilled corn, nachos, and stirred into chicken or egg salad.
Is chipotle mayo used on The Philly at Mabel’s Deli?
Yes — Mabel’s Deli‘s Philly is topped with chipotle mayo alongside shaved beef, peppers, onions, and provolone.
Can I freeze leftover chipotle peppers in adobo?
Yes — freezing them in small portions, such as in an ice cube tray, keeps the rest of an opened can from going to waste.
Is there a lighter version of chipotle mayo?
Yes — substituting Greek yogurt for some or all of the mayonnaise creates a lighter version with a similar smoky flavor.
Want to try it on a real sandwich first? See our Philly cheesesteak guide and Mabel’s Deli menu.
For more sauce and condiment ideas, see Bon Appetit.
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