Salsa con crema chipotle (creamy chipotle sauce) is a quick and easy recipe that you can use on tacos, fajitas or enchiladas.
Get creative with a creamy dip or use it as the sauce for pizza.
Pizza, you say? It’s so versatile that I’ve even used it as the sauce on a pizza or mixed with shredded chicken for enchiladas.
It’s great to find such a versatile, easy recipe that can be made so quickly and with so few ingredients.
Common ingredients for a sauce like this are tomatoes, onion and garlic, which you probably already have in your pantry.
Better Than Bouillon
You may even have Better Than Bouillon in your refrigerator. It’s one of the best things ever.
If you haven’t tried it, you really should. So tasty and gives everything such great flavor. I find myself adding it to so many things now.
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Dried Chipotle Chiles
Chipotle chiles are made by smoking and drying out jalapenos. Because they’ve got this incredible smoky taste, they make a big impact in any dish.
Unlike the other dried chile peppers that I’ve reconstituted, chipotle seems to take a little longer to soften so I suggest boiling them for 30 minutes instead of 15.
If you aren’t able to find chipotle chiles, you may be able to find chipotle sauce or even canned chipotle peppers in adobo sauce.
In my Creamy Chipotle Shrimp recipe, you can get the instructions for creating your own chipotle sauce.
Mexican crema is kind of like sour cream that’s been watered down with a little heavy cream. If you like Mexican food, you will want to have this around because you can use it drizzled on everything.
You can substitute sour cream in this recipe. Add water or chicken stock to it until you get your desired consistency.
Have a look at this Ninja Professional Plus Kitchen System (aff link) at Amazon. It’s the one we use and includes the blender, a food processor bowl and two to-go cups.
How to Substitute Chipotle Powder for Dried Chiles
If you want to use ground chipotle powder instead of the whole dried chiles, use about ½ teaspoon for every dried chile used in this recipe. Use up to about a tablespoon.
You may want to add less and taste it first, though. You never know.
Making Your Own Mexican Crema
I haven’t had a chance to try it, but you can actually make your own crema with this recipe from Isabel Eats.
How fun is that?
How do you use salsa con crema?
As soon as you get this whipped up, you may want to grab a tortilla chip and give it a quick taste. I know you want to try it, so I won’t tell anyone.
Once you get that out of the way, you can go ahead and put it in the refrigerator to chill so you can drizzle it on tacos or enchiladas.
Mix in some shredded chicken or shredded pork then roll it up in tortillas for creamy enchiladas.
Guess what I made with this batch? I mixed in some leftover shredded chicken and then spread it all on a fresh pizza crust and topped it with mozzarella cheese.
Creamy chipotle chicken pizza! Yes, it’s a thing now! You may want to make up a double batch of this creamy chipotle salsa.
If you find that you really like the taste of chipotle, try some other chipotle recipes.
Salsa Crema ChipotleTap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
- Electric Food Processor
- 7 Chipotle Chiles, dried
- 2 Roma Tomatoes, halved
- ½ Onion, halved
- 3 Garlic Cloves, peeled
- 1 teaspoon Better Than Bouillon Chicken
- ½ cup Mexican Crema
- Place dried chiles, tomatoes, onion and garlic in a medium saucepan with enough water to cover.
- Bring to a boil on high heat then reduce to medium. After 15 minutes, remove everything except the chiles with a slotted spoon and place in a food processor.
- Allow the chipotle chiles to continue heating on the stove until softened, about 15 minutes more. Once softened, remove chiles to the food processor with the slotted spoon.
- Add Better Than Bouillon and Crema to food processor and mix well, until everything is smooth.
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