• Paleo Chipotle Lime Mayo

    Chipotle Lime Mayo | stupideasypaelo.comHomemade olive oil mayo rocks my socks off. Nuf said.

    I base my recipe on this one from Melissa Joulwan of The Clothes Make the Girl and add my own twist. I only used one chipotle…feel free to add another one but beware: chipotles are HOT. Taste after you add one and decide if it needs another. That being said, one gives my taste buds the perfect amount of smoky heat. YUM.

    You can also omit the lime for straight up chipotle mayo.

    Paleo Chipotle Lime Mayo

    Prep Time 10 mins
    Total Time 10 mins
    Serves 1 cup


    • 1 cup olive oil mayo
    • 1 chipotle pepper
    • 1 tsp of adobo sauce from the chipotle pepper can
    • 1 tbsp fresh lime juice


    1. In a food processor or blender, combine all the ingredients and blitz until smooth.
    2. I put mine in a fun squeeze bottle because it just looks cooler when I serve it up on my food.
    3. Goes well on pretty much everything, like these BLT Bites. Bacon and chipotle are like soul mates.


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    Chipotle Lime Mayo | stupideasypaelo.com

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    31 thoughts on “Paleo Chipotle Lime Mayo

          1. Hi Letty,

            To make the original mayo recipe you need an egg. Follow the hyperlink in the first paragraph to the site The Clothes Make the Girl. That’s the mayo recipe that calls for the egg.

    1. I have looked for chipotle peppers in the can multiple times but have found that many brands contain wheat. Do you know of a brand that does not? If so, where do you buy it.

      1. Ahhhh…good for you for checking labels. I use a brand that I get in my local market, Sprouts and I’m blanking on the name right now. An alternative would be to use ground, dried chipotle pepper thought I haven’t tested that for quantity. I’d definitely add a small amount and then test the spice level, then maybe add more. Hope that helps! And p.s. do you hate that they put gluten in EVERYTHING as much as I do?!

    2. I’ve watched Rachel Ray reconstitute dried chipotle peppers in a little hot water and then whirl them in the food processor/blender. I wouldn’t add too much water though or it’ll make it too wet. I almost wonder if it would be better to grind the dried peppers first and then add the water a little at a time to make a paste like consistency…

      1. Great idea, Denice! Certainly an option for folks who can’t find the canned variety. I made homemade chili powder once (probably going to do an actual recipe post on it soon) and chipotles were in the mix…super tasty and way better than the pre-made version.

      2. Sauté the dried peppers in olive oil over med low heat until they are soft. Then grind. As would be done in Italian cuisine.

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