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The Only Chipotle Sauce I Use for My Fish Tacos and Shrimp
Fozia Siraj

The Only Chipotle Sauce I Use for My Fish Tacos and Shrimp

How I Make the Perfect Smoky Chipotle Sauce for Seafood Tacos
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Prep Time 10 minutes
Servings: 18 2 Tbsp
Course: Appetizer
Cuisine: Mediterranean
Calories: 1850
Ingredients Equipment Method Video

Ingredients
  

  • Ingredients
  • Mayonnaise 1 Cup
  • Ketchup 1 Cup
  • Lemon Juice 1 Tablespoon
  • White Vinegar 1 Teaspoon
  • Paprika Powder 1 Tablespoon
  • Sriracha Sauce 1 Tablespoon
  • Tobasco Hot Sauce 1 Tablespoon
  • Garlic Powder 1 Teaspoon
  • Dried Parsley ½ Teaspoon

Equipment

  • 1 Mixing Bowl A medium-sized stainless steel or glass bowl. Avoid reactive metals (like aluminum) as the vinegar and lemon juice can cause a metallic aftertaste.
  • 1 Whisk A wire balloon whisk is best for aerating the mayo and ketchup into a silky consistency.
  • 1 Silicone Spatula Essential for scraping the sides of the bowl to ensure every bit of spice is incorporated.
  • 1 Glass Jars For storage. Using a squeeze bottle is also a great option if you plan on drizzling this over dishes.

Method
 

  1. Preparation Method
  2. Combine the Base: In a medium glass or stainless steel mixing bowl, whisk together the Mayonnaise and Ketchup until the color is uniform and pale orange.
  3. Add Acids: Stir in the Lemon Juice and White Vinegar. The acidity will slightly thin the mayo, making it easier to incorporate the dry spices.
  4. Incorporate Spices: Add the Paprika, Garlic Powder, and Dried Parsley. Whisk vigorously to ensure there are no clumps of garlic powder or paprika.
  5. Heat it Up: Fold in the Sriracha and Tabasco. Taste at this stage; if you want a deeper smokiness, you can add an extra pinch of paprika.
  6. The Chill Factor: Transfer the sauce to an airtight container. Refrigerate for at least 30 minutes before serving. This is crucial—it allows the dried parsley to soften and the flavors to meld.

Video