Chipotle Sauce

Baja sauce in a white bowl next to a Baja bowl with rice, black beans, corn, tomatoes, avocado, and lime.

5 from 8 votes

This Chipotle Sauce (Baja Sauce) recipe is healthy, mayo-free, and vegan. You'll love this homemade version. Its delicious smoky taste livens any dish.

Prep Time5

Cook Time0

Total Time5

Course: Condiment

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 116kcal

Author: Nisha Melvani

Ingredients

¼ cup red wine vinegar or apple cider vinegar, or white vinegar
2 tablespoons coconut aminos or tamari, or soy sauce
4 to 6 chipotle peppers in adobo sauce (canned)
6 cloves garlic
1 tablespoon plus 1 teaspoon dried oregano
1 teaspoon ground cumin
1 tablespoon plus 1 teaspoon maple syrup or to taste
2 tablespoons water
¼ cup fresh lime juice (about 2 small limes)
½ cup tahini

Instructions

Blend the vinegar, coconut aminos, chipotle peppers, garlic, oregano, cumin, and maple syrup until mostly smooth with some small chunks remaining. Add the water, and then lime juice to taste. Mix in the tahini until smooth.

Notes

- If you're sensitive to spicy foods, add the chipotle peppers in adobo sauce one at a time and taste the blended chipotle sauce, adjusting the amount in the recipe according to your heat tolerance.
- To use Chipotle Sauce as a marinade and dressing, blend the vinegar, coconut aminos, chipotle peppers, garlic, oregano, cumin, and maple syrup until mostly smooth. Remove one-half to use as a marinade. Add 2 tablespoons lime juice and ¼ cup tahini to the remaining blended sauce to use as the creamy dressing.
- Storage: Refrigerate leftover Chipotle Sauce in an airtight container for up to 5 days. Or conveniently freeze in a single-serve ice-cube-style freezer tray with a lid for up to 3 months. Just pop out a cube for serving!

Nutrition