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  • Paleo Chipotle Lime Mayo

    Paleo Chipotle Lime Mayo is the condiment that goes on pretty much anything!

    Chipotle Lime Mayo | stupideasypaelo.com

    Homemade olive oil mayo rocks my socks off. Nuf said.

    How to Make Paleo Chipotle Lime Mayo

    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.

    What are Chipotle Peppers?

    Chipotle peppers are made from jalapeño peppers that have been smoked. They have all the heat of a jalapeño but with an extra smoky essence. Chipotle peppers are potent and very spicy, so if you’re in doubt, add a little and taste, then add a little more.

    Always read the can of chipotle peppers carefully because some brands contain gluten in the sauce. If you need a substitute, ground chipotle pepper works just fine.

    Paleo Chipotle Lime Mayo is the condiment that goes on pretty much anything! It's smoky and tangy. Whole30 friendly and gluten-free. | StupidEasyPaleo.com

    Paleo Chipotle Lime Mayo

    Course: Sauce
    Cuisine: Gluten-Free, Paleo, Whole30
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 1 cup
    Calories: 1544 kcal
    Author: Steph Gaudreau

    Paleo Chipotle Lime Mayo is the condiment that goes on pretty much anything! It's smoky and tangy. Whole30 friendly and gluten-free.



    • 1 cup mayo
    • 1 chipotle pepper
    • 1 tsp adobo sauce from the chipotle pepper can
    • 1 tbsp 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.

    Recipe Notes

    My recipes are all in a meal planner. Check it out!

    Nutrition Facts
    Paleo Chipotle Lime Mayo
    Amount Per Serving
    Calories 1544 Calories from Fat 1512
    % Daily Value*
    Total Fat 168g 258%
    Saturated Fat 26g 130%
    Cholesterol 94mg 31%
    Sodium 2530mg 105%
    Potassium 44mg 1%
    Total Carbohydrates 4g 1%
    Sugars 4g
    Protein 2g 4%
    Vitamin A 8%
    Vitamin C 7.3%
    Calcium 1.8%
    Iron 4.2%
    * Percent Daily Values are based on a 2000 calorie diet.

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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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